Coffee Gelatin Recipes

Steps:

• In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.

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:

• Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
• Brew the coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
• Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
• Transfer milk-coffee mixture to an ice cream maker and follow manufacturer's instructions for making ice cream.

Steps:

• Place the 1 cup cold coffee in a medium bowl; sprinkle the gelatin over the coffee and let stand for 1 minute.
• Add the hot coffee, sugar, and half-and-half; stir until well combined.
• Pour into a 1 quart gelatin mold, large serving bowl, or individual parfait glasses or glass coffee cups.
• Cover, and chill until firm.
• Top with whipped cream and a sprinkle of ground cinnamon or shaved chocolate.

Steps:

• Mix gelatin powder and 4 tbsp of water in a small cup.
• Mix coffee, sugar, and the gelatin in a pan and stir well over low heat.
• Strain the mixture and pour into small cups.
• Put the cups in the fridge.
• Put some whipped cream on top of the jello before serving.

Steps:

• Dissolve gelatin in hot coffee.
• Beat egg yolk.
• Add half of the sugar in dissolved gelatin and milk.
• Beat egg whites.
• Add the remaining sugar and continue beating until stiff.
• Set aside.
• Cook egg yolk mixture over low heat.
• Cool slightly.
• Fold in egg whites mixture.
• Pour into molder.
• Chill before serving.

Steps:

• In a bowl, stir together gelatin and coffee until gelatin dissolves.
• Add extract (if using), milk and an, and stir.
• Pour into a 9x13-inch pan or glass coffee cups.
• Refrigerate until firm (overnight).
• **Making an with canned aduki beans - It adds a couple of hours to the prep time to make the an yourself, but it can be difficult to find if you don't have a good Asian market nearby or you may want to make it yourself so that you can control the sweetness (I make it myself for both reasons). Drain and rinse 2 (15 oz) cans aduki beans (I found them at the whole grocer; kidney beans work in a pinch, but they won't be exactly the same). Bring to a boil with enough water to cover by 1-inch and 1-2 cups of your favorite sweetener (I use 1 1/4 cups raw sugar). Reduce heat and simmer until the beans are soft (just starting to fall apart) and there is little water left (add more water if it cooks off before the beans are done - about 90 minutes). At this point you have Tsubu-an (red beans simmered with sugar).
• For tsubushi-an (red beans simmered with sugar and mashed): roughly process the beans in a food processor (or mash with a potato masher), adding water if needed to bring the beans to a paste consistency. I add half of the an to the dessert at this point, and press the rest.
• For koshi-an (red beans simmered with sugar and mashed, with husks removed): Strain tsubushi-an through a sieve to remove the bean husks and make the paste smoother.

Steps:

• To make the espresso panna cotta: Heat 3/4 cup cream, sugar, and ground espresso over medium-low heat, stirring to dissolve. Bring just to a boil; remove from heat. Steep 5 minutes.
• Meanwhile, pour remaining 3/4 cup cream into the top of a double boiler (not over heat). Sprinkle gelatin over; let stand to soften, 5 minutes. Add warm espresso mixture. Place over simmering water; whisk until gelatin is dissolved, 3 to 5 minutes. Strain mixture through a cheesecloth-lined strainer.
• Pour 1/4 cup espresso panna cotta into each of six tall 8-ounce glasses. Cover with plastic; refrigerate until set, about 1 hour.
• To make the espresso gelatin: Place 1/2 cup chilled brewed espresso in a bowl. Sprinkle gelatin over; let stand to soften, about 5 minutes.
• Bring sugar and remaining 3/4 cup espresso just to a boil. Add to espresso-gelatin mixture; whisk to dissolve. Cool to room temperature. Add 2 tablespoons espresso gelatin to each glass. Cover; refrigerate to set, 40 minutes. Refrigerate remaining espresso gelatin in a small baking dish, covered, to set.
• To make the vanilla panna cotta: Combine 3/4 cup cream and sugar in a saucepan; scrape vanilla seeds into cream, add pod, and bring just to a boil. Remove from heat; steep 5 minutes.
• Meanwhile, in top of a double boiler (not over heat), sprinkle gelatin over remaining 3/4 cup cream; let stand to soften, 5 minutes.
• Pour hot cream over gelatin mixture. Set over simmering water; whisk until gelatin dissolves, 5 minutes. Pour through a cheesecloth-lined strainer; cool to room temperature. Pour 1/4 cup vanilla panna cotta into each glass. Cover; refrigerate 1 1/2 hours to set.
• To serve, spoon remaining espresso gelatin into glasses on top of vanilla layer.