Coffee Baileys Jello Cubes Recipes

Steps:

• Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

Steps:

• Sprinkle 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling water on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Fill shot glasses halfway and refrigerate until set, 2 to 4 hours.
• Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer. Return to the refrigerator and chill until set, 2 to 4 hours.

Steps:

• Let soak 7 sheets of leaf gelatin in cold water (for about 5 minutes).
• Make coffee. Make it as strong as you like. Add brown sugar and mix until sugar is dissolved.
• Take the gelatin out of the cold water and stir into the hot coffee until disolved. Let cool slightly.
• Meanwhile prepare a suited form of about 10 x 6 inches in size. Line out with cling film. Fill in the coffee mixture and put into the fridge for about 2 hours.
• Then soak 4 sheets of leaf gelatin in cold water (for about 5 minutes).
• Heat up the whipping cream. It should be warm. Take the gelatin out of the cold water and stir into the warm whipping cream until dissolved. Add Baileys and mix.
• Let cool, but don't let it gelatinize. Take Coffee jello out of the fridge and pour carefully the Baileys mixture onto the coffee jello.
• Put in the fridge and chill for at least 6 hours (or overnight).
• Take the "Coffee & Baileys Jello" together with the cling film out of the form.
• Cut it into cubes of about 1 inch using a thin sharp knife. Serve immediately or put them back into the fridge until use.
• NOTE: Should be make ahead one day prior serving.
• NOTE: Cooking time is for making one day ahead.
• NOTE on Gelatin: if you can't get leaf gelatin, you may use granulated gelatin. 4 sheets leaf gelatin are 1 envelope (o,25 oz) granulated gelatin. I would suggest to use 2 envelopes for the coffee part and 1 envelope for the Baileys part.

Steps:

• Using electric mixer, beat cream and sugar in small bowl to soft peaks. (Can be made 4 hours ahead. Cover and chill.).
• Pour 2 tablespoons Frangelico and 2 tablespoons Baileys liqueur into each of 4 mugs.
• Pour coffee over, dividing evenly.
• Top each with dollop of whipped cream and serve immediately.