The raspberry gelée I made to top panna cotta last weekend didn’t gel. The recipe called for straining of the raspberry purée after the gelatin was incorporated, which I surmise was the problem. Fortunately raspberry sauce is delicious, gelled or not. However, if you want to add gelatin to a fruit purée, do it after you have strained out any pulp/seeds. (While we’re on the topic, don’t try to gel pineapple, kiwi, mango, ginger, guava, papaya, or figs. I know, it’s sad, but certain enzymes don’t allow gelatin to set. Read more about it in this article from Scientific American.)
My fascination with coffee jelly began with a dessert at Shan and then I wanted to try to make it at home. The Youtube from Seattle Coffee Gear (thank you Brandi!) gave me confidence to experiment and this recipe is what I came up with after a few rounds. If you’re a fan of coffee, I recommend trying it. It’s a fun thing to share, so make a batch the next time you have friends over for breakfast or brunch.
- 1 tablespoon unflavored dry gelatin "gelatin powder"; purchase from bulk and keep a jar in your pantry or use Knox brand
- ¼ cup cool water
- 1¾ cups strong coffee 4 Nespresso pods brewed then add water to make 1¾ cups
- 2 tablespoons sugar brown or white
Serve in small portions with a splash of sweetened cream or sweetened condensed milk
Put ¼ cup water in a small bowl and sprinkle gelatin on the surface. Set aside to soften.
Place coffee and sugar in a saucepan and heat, whisking, until sugar is dissolved. Remove from heat. Whisk in the softened gelatin. Let cool a few minutes then pour into a flat bottomed dish. A pan closer to 5- by 7-inches will yield cubes, but any dish or container 8x8 or smaller will work.
Chill in refrigerator for 8 hours or overnight. Cut into cubes with a sharp knife, lift out individually with a thin blade or spatula, and serve in small bowls with a splash of sweetened cream or sweetened condensed milk.