For this recipe, the darker and richer the coffee, the better. We made cone-filtered coffee, but it's equally delicious with perked or plunged coffee. If you only have an electric drip coffeemaker, don't use it for this recipe — too much yield is lost to evaporation.
Curry powder may seem like a strange addition to the whipped cream topping, but it's absolutely delicious. You won't perceive any curry flavor per se — when combined with the brown sugar it simply lends fullness and depth.
Gelée can be chilled up to 1 day.
Recipe information
Total Time
8 1/2 hrs
Yield
Makes about 3 cups
Ingredients
For gelée
For topping
Preparation
Make gelée:
Step 1
Brew ground coffee in a filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.
Step 2
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.
Step 3
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:
Step 4
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.
Step 5
Divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of whipped cream.
