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Coffee Jelly With Custard Sauce

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  Sugar 3⁄4 Cup (12 tbs)
  Unflavored gelatin 1 1⁄2 Ounce
  Strong coffee 3 Cup (48 tbs)
  Lemon juice 1 Tablespoon
  Pour custard sauce/Light cream 1 Cup (16 tbs)

In 2-quart saucepan, combine sugar and gela- tine; mix well.
Add coffee and 1-1/3 cups water.
Heat, stirring, until gelatine and sugar are dis- solved.
Remove from heat; stir in lemon juice.
Pour into a 4-1/2-cup mold.
Refrigerate until firm enough to unmold—6 hours, or overnight.
To unmold: Run a small spatula around edge of mold.
Invert over serving platter; shake gently to release.
If necessary, place a hot, damp dishcloth over mold; shake again.
Serve with Pour Custard Sauce or light cream.
Makes 6 to 8 servings

Recipe Summary

Side Dish

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