Wednesday, August 22, 2001


i think it's time for a little, cool, easy-to-make coffee and chocolate dessert. think of it as jello for grownups.

1 envelope unflavored gelatin
1/4 c. + 2 tablespoons superfine sugar
2 c. cream, whole or skim milk (choose your poison!)
2 eggs, separated
1 teaspoon instant espresso, or turkish ground beans of your own
2 teaspoons coffee-flavored liqueur of your choice
2 tablespoons callebaut chocolate chips, crushed quickly in a food processor or blender


add the gelatin and sugar in a large saucepan. in a bowl, beat together the milk, egg yolks, and coffee until frothy. stir into the gelatin and sugar mixture. cook this over low heat for 7-9 minutes, stirring constantly until slightly thickened.

pour cooked mixture into bowl. stir in the liqueur, cover with plastic, and chill for about 2 hours. it shouldn't have completely set; if it has, beat it with a whisk to break it up and keep beating until it's smooth. stir in the crushed chocolate chips.

attach the wire whip to your stand mixer. put the egg whites in the mixer bowl and beat at speed 10 until stiff but not dry. plop a spoonful of whites into the jello mixture and stir to lighten. then add the rest of the egg whites and gently fold in.

divide the jello into champagne flutes or martini glasses. chill for 3 hours or overnight. decorate with cinnamon sticks, whipped cream, and a dusting of cocoa on top. sprinkle with a few whole chocolate chips, too.

posted by fortune | 6:46 PM | top | link to this | email this: | | | 0 comments