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Hello foodie peeps. I was going through all of my base newspapers from when I lived in Japan on Misawa Air Base from 2007 to 2011. I found this recipe, Coffee Gelatin Dessert.
My boys and I would go out to restaurants for dinner and have this as dessert. Coffee Gelatin Dessert is very, very popular in Northern Japan.
It is quite easy to make. This is especially good to use with strong left over coffee. You can just eat it plain, add whipped cream, or use it as a topping on your vanilla ice cream.
1/4 cup sugar (maybe less if you plan to mix with a sweet, like ice cream.)
1 package plain gelatin powder (I use KNOX)
1/4 cup cold water
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1. Pour packet of gelatin onto the top of the cold water. Let soak for 7 - 10 minutes until water is absorbed.
2. Brew your coffee. Make it stronger than your regular coffee.
(If you have leftover coffee, add some instant espresso, than heat on med-low in a pot on the stove, or in a microwave. DO NOT BOIL. This will cause the coffee to become bitter.)
3. Once your gelatin is ready, remove your coffee from the heat. Add your sugar and gelatin right into the hot coffee. Stir until dissolved.
4. Put an 8 x 8 pan or large round torte pan onto a baking sheet. Pour in your coffee mix. You want the coffee to be no more than 1 inch to 1 1/2 inches deep. Set it all, carefully, into your fridge. Chill for 3 - 5 hours.
5. To remove the coffee gelatin from the pan, place the pan in hot water to just cover the bottom.
6. To get the gelatin out, place a flat plate, or cutting board over the top of your pan. Invert the pan onto the counter with the plate or board laying on the counter. Slowly raise up the pan off of the inverted gelatin. Cut gelatin into 1 inch cubes and put in bowl. Serve with whipped cream, or heavy cream, or ice cream.
My boys and I would go out to restaurants for dinner and have this as dessert. Coffee Gelatin Dessert is very, very popular in Northern Japan.
It is quite easy to make. This is especially good to use with strong left over coffee. You can just eat it plain, add whipped cream, or use it as a topping on your vanilla ice cream.
Coffee Gelatin Dessert
(Make 4 - 5 hours prior to serving)Ingredients
2 cups of strongly brewed coffee. Espresso makes the best result. (Instant coffee can be added.)1/4 cup sugar (maybe less if you plan to mix with a sweet, like ice cream.)
1 package plain gelatin powder (I use KNOX)
1/4 cup cold water
How to prepare the coffee gelatin dessert
.jpg)
1. Pour packet of gelatin onto the top of the cold water. Let soak for 7 - 10 minutes until water is absorbed.
2. Brew your coffee. Make it stronger than your regular coffee.
(If you have leftover coffee, add some instant espresso, than heat on med-low in a pot on the stove, or in a microwave. DO NOT BOIL. This will cause the coffee to become bitter.)
3. Once your gelatin is ready, remove your coffee from the heat. Add your sugar and gelatin right into the hot coffee. Stir until dissolved.
4. Put an 8 x 8 pan or large round torte pan onto a baking sheet. Pour in your coffee mix. You want the coffee to be no more than 1 inch to 1 1/2 inches deep. Set it all, carefully, into your fridge. Chill for 3 - 5 hours.
5. To remove the coffee gelatin from the pan, place the pan in hot water to just cover the bottom.
6. To get the gelatin out, place a flat plate, or cutting board over the top of your pan. Invert the pan onto the counter with the plate or board laying on the counter. Slowly raise up the pan off of the inverted gelatin. Cut gelatin into 1 inch cubes and put in bowl. Serve with whipped cream, or heavy cream, or ice cream.
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