COFFEE GELATIN DESSERT
Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!
Provided by MARDEE_C
Categories World Cuisine Recipes Asian Japanese
Time 6h15m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 30.9 g, Cholesterol 32.7 mg, Fat 8.9 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 22.1 mg, Sugar 30.1 g
COFFEE GELATIN
Make and share this Coffee Gelatin recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 149.6, Fat 3.5, SaturatedFat 2.2, Cholesterol 11.2, Sodium 23.1, Carbohydrate 26.3, Sugar 25, Protein 4.1
COFFEE GELATO
Italian-style coffee-flavored gelato. True gelato does not contain eggs and it will melt fairly quickly when removed from the cold. On the plus side, it's far lower in cholesterol than ice cream. It is recommended to eat when ready, but you can store for up to 3 days in an airtight container in the freezer.
Provided by jwinthrop
Categories Desserts Frozen Dessert Recipes
Time 1h40m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 38.5 g, Cholesterol 45.7 mg, Fat 13.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 50.6 mg, Sugar 36.1 g
WHITE RUSSIAN PIE
A feather-light chiffon pie with a coffee flavor. This one is too fussy for me, but mom wants to try it.
Provided by ratherbeswimmin
Categories Pie
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the sugar and egg yolks in the top of a double boiler over barely simmering water.
- Heat the mixture, whisking constantly, until thick enough to coat the back of a spoon, about 7-8 minutes.
- Remove pan from heat; whisk in bourbon; remove insert from the double boiler and set the custard aside to cool.
- When the custard has cooled, pour the coffee into a small bowl; sprinkle the gelatin over the coffee; set aside for 5 minutes.
- Transfer the coffee mixture to a small saucepan and gently heat, whisking until the gelatin has dissolved, about 1-2 minutes.
- Remove from the heat and gradually whisk into the custard mixture.
- Scrape the custard into a large bowl and refrigerate, whisking every few minutes.
- As soon as you refrigerate the custard, using a chilled bowl and chilled beaters, beat the cream using an electric mixer, until soft peaks form.
- Add in the Kahlua and vanilla and beat briefly.
- Add in the powdered sugar and beat briefly again, until stiff but not grainy.
- As soon as the refrigerated custard shows signs of thickening, remove it from the refrigerator and whisk in about 1/2 cup of the whipped cream until smooth.
- Add the remaining whipped cream in 2 parts, gently folding the mixtures together until evenly combined.
- Transfer the filling into the chilled pie shell, smoothing the top.
- Cover with loosely tented foil and refrigerate for at least 4 hours or overnight.
- Garnish with chocolate-covered coffee beans before serving.
Nutrition Facts : Calories 597, Fat 35.7, SaturatedFat 17.1, Cholesterol 256.3, Sodium 260.5, Carbohydrate 58.9, Fiber 0.6, Sugar 46.1, Protein 6.2
COFFEE & BAILEYS JELLO CUBES
All who like coffee and Baileys will love this different treat. Don't drink coffee and Baileys, EAT it. Your guests will be surprised, if you serve Coffee & Baileys not in a cup or glass, but on a spoon or plate. Fancy looking and easy to make.
Provided by Thorsten
Categories Gelatin
Time P1DT40m
Yield 30-35 cubes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 49.7, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.2, Sodium 10.1, Carbohydrate 4.1, Sugar 3.9, Protein 0.3
EASY CHOCOLATE KNOX BLOX
Make and share this Easy Chocolate Knox Blox recipe from Food.com.
Provided by Bev. E.
Categories Candy
Time 15m
Yield 6 dozen
Number Of Ingredients 4
Steps:
- In medium saucepan, combine all ingredients. Stir constantly over low heat 5 minutes or until chocolate is melted. Pour into 8 or 9 inch square pan chill until firm. To serve, cut into 1 inch squares. Makes about 6 dozen.
- For special variations, stir in 1/2 cup of any of the following: chopped nuts, raisins, marshmallow creme or chopped marashino cherries.
Nutrition Facts : Calories 373.9, Fat 14.9, SaturatedFat 8.9, Cholesterol 1.7, Sodium 12, Carbohydrate 54.1, Fiber 3.8, Sugar 46.8, Protein 6.5
COFFEE GELATIN DESSERT
Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!
Provided by MARDEE_C
Categories Japanese Recipes
Time 6h15m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 30.9 g, Cholesterol 32.7 mg, Fat 8.9 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 22.1 mg, Sugar 30.1 g
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