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!
- 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
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