Coffee Wiggly Jiggly

Coffee Wiggly Jiggly

April 2015, Wednesday

Coffee-Wiggly-Jiggly

How to Prepare

Watch it wiggle, see it jiggle! Coffee gelatin may be something you’d regard with a bit of skepticism, but give this a try. It’s ultra-easy, makes about three cups and sets up in about eight hours. We recommend Britt Espresso roast for this recipe, although any Britt dark roast would work nicely. Have fun!

Ingredients:

Nonstick vegetable oil spray

  • 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
Ingredients for topping:
  • 1/4 cup packed dark brown sugar
  • 1 cup chilled heavy cream
  • 1/4 tsp of curry powder (optional)

Directions:

For gelatin:

  • Make two cups of brewed Britt Espresso Roast and heat it to boiling.
  • Bring a ¼ cup of water to boil in a small saucepan, add sugar, stirring until dissolved.
  • Remove from heat.
  • Sprinkle gelatin over 1 tablespoon of cold water and let soften one minute.
  • Stir together the hot coffee, sugar syrup and vanilla in a metal bowl, then add the gelatin mixture.
  • Stir all ingredients until gelatin is dissolved.
  • Chill in the same bowl, covered, until lightly set, about eight hours.

Topping:

  • Sift the brown sugar into a bowl.
  • Add the optional curry powder (feel adventurous?)
  • Add the heavy cream and beat with an electric mixer.

Assemble:

  • Fill a cup with a dollop of gelatin, top with a dollop of cream.
  • If desired, sprinkle on some ground espresso, and enjoy.
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