Leftover Coffee? Coffee Jelly! A Delicious 4-Ingredient Treat

JUMP TO RECIPE

Did you know your measuring spoons and cups are the result of a relatively new addition to written cookbook recipes? Fannie Farmer, an American culinary icon, published the Boston Cooking School Cook Book in 1896 and included the precise, standardized measures we are used to today. It was a game-changing idea for home cooks and a runaway success. Miss Farmer eventually founded her own cooking school in Boston, Massachusetts at the turn of the 20th century.

The Alice Bradley Menu Cook Book

Alice Bradley studied at Miss Farmer’s School of Cookery and after Miss Farmer’s death went on to become principal of the school and the author of several of her own cook books. I recently purchased a copy of the Alice Bradley Menu Cook-Book. There are actually four of these gems, one for each season. Mine is April-May-June. It not only provides hundreds of appetizing recipes but also includes a menu for each day and a weekly market order to make shopping easier. It is from 1937, when the pre-war situation in Europe was becoming quite complicated.

Although involvement in the Second World War was further away for the United States, Americans were recovering from the Great Depression and economical recipes would have been welcomed. What could be more economical than a lovely dessert made with only coffee, water, gelatin and sugar? So this morning, when we had a bit of leftover coffee, I decided to try it.

I came out of this little experiment with three notes to consider: First, for those who avoid the common brands of gelatin that may contain ground pig hooves, I used kosher gelatin, which worked perfectly. Second, I found this dessert did not come out of the mold easily so cutting or scooping it out of a mold may be a simpler option. Finally, please remember that if you use your high-test morning coffee for this recipe and then serve it in the evening, it may interfere with your sleep!

The ingredients are simple and the instructions are easy. This is a winner when you need a quick dessert. It does say to serve with whipped cream but that is also terribly easy—almost as quick as opening a can of spray-cream. Next time you have leftover coffee, try both of the recipes below and treat yourself to a lovely, cool dessert. Enjoy!

Print

With ImageWithout Image

Coffee Jelly

Yield 2 large or 4 small

Author Harriett Sebastian

Prep time

10 Min

Cook time

2 Hour

Total time

2 H & 10 M

The creamy version of an iced coffee! The whipped cream topping can be made almost as fast as you can find and open that jar of spray-cream from the fridge. And, it is much more delicious!

Ingredients

Coffee Jelly

• 1 tablespoon gelatin
• ¼ cup cold water
• 1 ½ cups hot coffee
• ¼ cup sugar

Whipped Cream Topping

• 1 cup heavy whipping cream, well chilled
• ½ teaspoon cream of tartar
• 2 teaspoons sugar
• 1 teaspoon vanilla extract

Instructions

Jelly Instructions

1. Soak gelatin in ¼ cup cold water.
2. Dissolve in 1 ½ cups hot coffee.
3. Add ¼ cup sugar. Stir until sugar is dissolved.
4. Mold, chill and serve with whipped cream.

Topping Instructions (Yield 2 cups)

1. Pour whipping cream into a large bowl.
2. Sprinkle the other three ingredients over. Whip, using an electric mixer on high speed, for about one minute until mixture reaches a creamy consistency. Do not over-whip, which will harden the cream.
3. Cover and store in refrigerator until ready to serve.

Notes

Bradley, Alice. The Alice Bradley Menu Cook Book, April-May-June. New York: The Macmillan Company, 1937.  

But I will sing of your strength; I will sing aloud of your steadfast love in the morning. For you have been to me a fortress and a refuge in the day of my distress. O my Strength, I will sing praises to you, for you, O God, are my fortress, the God who shows me steadfast love.

Psalm 59: 16-17