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Prep Time: 20 Minutes Cook Time: 490 Minutes |
Ready In: 510 Minutes Servings: 3 |
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For this recipe, the darker and richer the coffee, the better. We made cone-filtered coffee, but it's equally delicious with perked or plunged coffee. If you only have an electric drip coffeemaker, don't use it for this recipe too much yield is lost to evaporation. Curry powder may seem like a strange addition to the whipped cream topping, but it's absolutely delicious. You won't perceive any curry flavor per se when combined with the brown sugar it simply lends fullness and depth. Ingredients:
6 tablespoons finely ground (for filter) dark-roast coffee |
2 1/4 cups boiling-hot water plus 1 tablespoon cold water |
1/2 cup granulated sugar |
1 1/2 teaspoons unflavored gelatin (from one 1/4-oz envelope) |
2 teaspoons vanilla |
1/4 cup packed dark brown sugar |
1 cup chilled heavy cream |
scant 1/4 teaspoon curry powder |
Directions:
1. Make gelée: Brew ground coffee in a filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.
2. Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
3. Sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
4. Make topping: Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.
5. Divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of whipped cream.
6. Cooks' note: Gelée can be chilled up to 1 day.
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