Espresso Jell-O

1. 1

   In a medium bowl, sprinkle the gelatin over the water and let stand for 5 minutes.

2. 2

   Add the espresso and 1/4 cup of the sugar and stir until thoroughly dissolved.

3. 3

   Pour into four 1/2-cup molds or a loaf pan, cover with plastic wrap and refrigerate until set, 2 to 3 hours.

4. 4

   Meanwhile, in another bowl, whip the cream with the remaining 2 tablespoons of sugar until it holds soft peaks.

5. 5

   Dip the molds in warm water and turn the desserts out onto plates or cut the gelatin into 1-inch squares and mound in wineglasses or bowls.

6. 6

   Garnish each serving with whipped cream and sprinkle with ground coffee.

No additional tips available.