Dark Roast Coffee Gelee – a delicious recipe with dark roast coffee, boiling hot water, cold water, granulated sugar, unflavoured gelatin, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Brew ground coffee in filter style coffeemaker or a sieve lined with a paper filter using 2 cups boiling hot water. Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat. Sprinkle gelatin over 1 Tbsp cold water and let soften one minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
2
For topping, force brown sugar through a sieve into bowl, then add cream and curry. Beat with an electric mixer or whisk until it just holds soft peaks.
3
Divide gelee among 10 espresso cups (or other similar size cups) and top with a dollop of the cream.
1555
kcal
Calories
156
g
Fat
41
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tablespoons dark roast coffee, finely ground, 2 1/4 cups boiling hot water, 1 tablespoon cold water, 1/2 cup granulated sugar, and more.
Yes, Dark Roast Coffee Gelee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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