Espresso Gelatina Caffè – Espresso Coffee Gelatin

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I enjoyed this coffee jello many years ago in Sicily. Thanks to my friend John Carafoli’s fabulous cookbook “Great Italian American Food in New England”. I now have the recipe and make it at least once a week!

Ingredients
  • 1 (1/4 ounce) package unflavored gelatin
  • 4 T. sugar or to taste (I use stevia)
  • 3 T. cold water
  • 2 C freshly brewed espresso coffee

Instructions:

In a small saucepan, combine gelatin, sugar, and cold water. Add one cup of the coffee and bring to a boil over high heat. Stir until the gelatin and sugar have dissolved. Pour the mixture into a small bowl with the remaining coffee. Cover and chill in the refrigerator until solidified, about 6 hours.

Serve with a drizzle of heavy cream.

 

Adapted from “Great Italian American Food in New England – History, Traditions & Memories” by John Carafoli, Globe Pequot 2016