Coffee Jelly

I asked if this might be a condiment for meat, like mint jelly. Great-Grammy replied: "Probably a dessert—like Nana’s famous coffee cream—or a coffee Jell-O?" Nana was Ida Klotz, my great-grandmother and Great-Grammy's mother-in-law. She brought a number of recipes over with her from Germany. Unfortunately, I neglected to ask about Nana's coffee cream then, and now it is too late.

• 2 tablespoons gelatin
• 1/2 cup cold water
• 3–3 1/2 cups boiling, clear, strong coffee
• 3/4 cup sugar

Soften the gelatin in the cold water. Then mix in the coffee and sugar.

In 2020, I suggested: "Treat it like Snow Pudding: When the jelly is stiff, but not completely set, whip it into a froth. Cool it thoroughly, and serve with whipped cream." While I was revising, I went on the web and found dozens of pages extolling coffee jelly as a favorite Japanese dessert. Make a basic clear jello, cut it in cubes, and serve with whipped cream, heavy cream or sweetened condensed milk.