Coffee Jello Food

EASY COFFEE PUDDING

Steps:

• Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.
• Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

COFFEE JELLO

Steps:

• Whisk hot coffee, gelatin, and sugar in a large measuring cup (measuring at least 4 cups) until completely dissolved.
• Pour into 8x8 square pan and chill for at least 4-6 hours, preferably overnight.
• When firm and completely chilled, cut into squares and carefully place into individual glasses or small bowls.
• Whisk 1 can Sweetened Condensed Milk and milk until smooth and fully combined. Transfer into a small pitcher for serving.
• Place coffee jello into individual cups/bowls. Pour sweet milk over jello squares and serve immediately with spoons and extra sweet milk.
• Optional: To make your coffee jello ombre, fill about 3/4 of the way with sweet milk. Top with a little extra coffee, gently stir, and serve.

COFFEE GELATIN DESSERT

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.

COFFEE JELLO

Steps:

• 1. Pour boiling water in a medium size measuring cup; add contents of knox gelatin envelope & stir until dissolved.
• 2. Measure out the 1 cup of black coffee, pour into gelatin mixture; stir.
• 3. Pour into individual bowls or into one bowl. Refrigerate for at least 4 hours or until firm. Garnish with sugar on top & some cream or eat plain.

COFFEE & BAILEYS JELLO CUBES

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.

EASY COFFEE JELLY RECIPE

Steps:

• In a pot, add water and gradually sprinkle jelly powder, stir until dissolved.
• Bring to a soft boil then remove from heat. Add sugar and coffee powder and stir until completely dissolved.
• Pour mixture in a 9x9-inch square pan and let it cool to set.
• Using a knife, cut through the coffee jelly horizontally and then vertically to make cubes. It could be big or small cubes.
• In a large bowl or container with lid, mix together the sweetened condensed milk and all-purpose cream until well combined. Add the coffee jelly cubes and mix again. Cover and chill.
• It is best served cold.

COFFEE GELATIN

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.

JAPANESE COFFEE JELLY

Steps:

• Gather the ingredients.
• In a small bowl, combine the gelatin powder and water.
• Place the brewed coffee and sugar in a medium saucepan and bring to a near boil over medium-high heat.
• Turn off the heat, and whisk in the gelatin mixture until it dissolves. Set aside to cool, about 10 to 15 minutes.
• Pour the coffee gelatin mixture into a shallow baking dish (8- or 9-inch square or 11 x 7 inches) and refrigerate until set, about 5 hours.
• Once the coffee jelly has set, cut the gelatin into 1/2-inch cubes.
• Spoon the cubes into individual serving dishes and top with whipped cream , if desired.

COFFEE JELLO RECIPE - (3.6/5)

Steps:

• 1. Place 1/2 c cold water in a bowl. 2. Sprinkle 3 unflavored gelatin packets over the water. Let sit until the gelatin blooms, about 10 minutes. 3. Stir in the hot coffee and mix until the gelatin is completely dissolved. 4. Stir in the can of sweetened condensed milk. 5. Pour into glass pan. Thickness of finished jello depends on the size of the pan. I used a 7 x 11 pan but a 9 x 13 pan will give you thinner pieces and an 8 x 8 pan will give you thicker pieces. Note: The combo of coffee and sweetened condensed milk is inspired by Vietnamese coffee. You can probably adapt this to use coffee or espresso, cream and sugar (be sure to dissolve the sugar in the hot coffee and gelatin). I find that 1 packet of unflavored gelatin will firm up 1 1/2 cups of liquid to finger jello "strength" (according to David Lebovitz's "How to Use Gelatin" post you can mold 2 cups with one envelope - but I feel finger jello needs to be stronger).

COFFEE JELLY

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.