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1
Brew ground coffee in a filter-style coffee maker.
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2
I prefer to use a plunger style coffee maker for the espresso.
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3
It is quicker and you do not lose any water through evaporation.
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4
Using the 2 cups of boiling hot water, and the 6-7 tablespoons of the espresso coffee.
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5
It should be very strong.
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6
Meanwhile, make a simple sugar syrup from the 1/2 cup of sugar and the 1/4 cup of hot water.
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7
Bring to a boil and boil until the sugar is dissolved, stirring constantly.
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8
Remove from heat.
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9
Sprinkle the gelatin over 1 tablespoon of cold water and let soften for a minute or so.
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10
Stir together the hot coffee, sugar syrup and the vanilla in a metal bowl, then add the gelatin mixture, stirring until dissolved.
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11
Chill, covered, until softly set, at least 8 hours.
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12
Make sure the brown sugar is free of lumps.
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13
Either force it through a sieve, or run it through a blender until all lumps are removed and the sugar is powdery.
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14
Add the cream, and curry powder; whip with an electric mixer to soft peaks.
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15
Divide the set coffee gelatine among 8, 4-6 ounce cups (such as a large demi-tasse), and top with dollops of the whipped cream.
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16
Return to the refrigerator until ready to serve.
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17
Serve well chilled.
