When Jim told me to add Coffee Jello to the cookbook “to make” list, I thought he was trying to be funny. Our recipe list started with around 100 entries, and as Jim’s memory was triggered during our cooking sessions, it grew to over 150. I had never heard of Coffee Jello, and it sounded so unappetising I didn’t believe this dish was actually severed at the Glen-Mor Restaurant. So Jim made the jello, I made the Whipped Cream, and the photo came out very well. The jello tasted pretty good, like a cold coffee drink.
Servings: 8
Fresh
3-1/2 cups coffee, divided
1 cup Whipped Cream
Pantry
2 packages (1/4 oz. each) gelatin
3/4 cup granulated sugar
2 tsp. instant espresso
1 pinch salt
Brew coffee
Make at least 3-1/2 cups of fresh coffee. Set aside 3 cups of coffee and chill remaining 1/2 cup in the refrigerator until room temperature or colder.
Soak gelatin
In a large mixing bowl, combine the 1/2 cup of chilled coffee with the gelatin and stir to mix. Let gelatin soak in coffee for 2 minutes.
Boil remaining ingredients
While gelatin soaks, combine remaining 3 cups of coffee, granulated sugar, instant espresso, and salt in a small pot. Bring to a boil and stir until sugar is completely dissolved.
Make and chill jello
Add coffee and sugar mixture to the soak gelatin. Stir until completely dissolved and mixture is clear, approximately 5 minutes. Transfer to a covered glass storage dish and chill in the refrigerator overnight.
Serve
Use 2-inch biscuit cutter to portion jello and serve in small ramekins. Top with Whipped Cream.
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