Coffee Jelly With Praline Cream |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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A make-ahead recipe with an elegant presentation. Pretty in a Turks mold, but can use individual molds. See Creamy New Orleans Pralines to make pralines. Ingredients:
2 unflavored gelatin, envelopes |
1/2 cup cold water |
1/2 cup boiling water |
2 cups strong fresh coffee |
1/2 cup sugar (may decrease to 1/4 cup) |
1/2 teaspoon vanilla extract |
1 -2 praline |
3/4 cup heavy cream |
Directions:
1. In a bowl, sprinkle gelatin over cold water to soften; stir 1 minute.
2. Add hot water, stir until gelatin dissolves.
3. Add coffee, sugar, vanilla; stir well. Pour into a Turk's head mold (or individual molds); chill until firm. This could take several hours or keep in refrigerator overnight until ready to use.
4. Crush pralines in a food processor.
5. Whip cream until it forms stiff peaks and fold in crushed pralines. Unmold coffee gelatin onto a chilled plate. (You may have to run a knife around the edge and dip bottom of pan in hot water for a few seconds.).
6. Fill center with praline cream.
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