Coffee Jelly

  • 2 3/4 cups instant coffee

  • 1 pack of gelatin

  • 1 can of whipped cream


  1. Measure 2 cups of instant coffee and pour into a medium saucepan, save the other ¾ cup of instant coffee in a dish on the side.

  2. In the side dish dissolve one pack of gelatin into the coffee and whisk gently.

  3. Take the saucepan to the stove on a medium low flame until it reaches a rolling boil, then pour in the gelatin coffee mixture. Whisk gently over medium low until the mixture is completely incorporated.

  4. Turn off heat and let cool for about 5 minutes.

  5. Once cooled, ladle into a serving vessel of choice and gently place into the fridge for at least 3 hours until gelatinous.

  6. Remove from the fridge and add your preferred amount of canned whipped cream on top.