Dark Roast Coffee Gelee Food

DARK ROAST COFFEE GELEE

Steps:

• Brew ground coffee in filter style coffeemaker or a sieve lined with a paper filter using 2 cups boiling hot water. 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. Sprinkle gelatin over 1 Tbsp cold water and let soften one 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.
• For topping, force brown sugar through a sieve into bowl, then add cream and curry. Beat with an electric mixer or whisk until it just holds soft peaks.
• Divide gelee among 10 espresso cups (or other similar size cups) and top with a dollop of the cream.

DARK-ROAST COFFEE GELéE

Steps:

• 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.
• 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.
• 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.
• 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.
• Divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of whipped cream.

GRAPE AND ELDERFLOWER GELEE

Steps:

• Combine 1 cup grape juice and sugar in a small saucepan and sprinkle with gelatin.
• Let gelatin stand 1 minute to soften.
• Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved.
• Remove from heat and stir in Elderflower Pressé, food coloring, and remaining cup grape juice. Pour into a 5-cup mold and chill, covered, until firm, at least 8 hours.
• Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.