Gelatina Caffe -- Coffee Gelee

• 6 tbsp. finely ground dark roast espresso
• 2-1/4 cup boiling hot water
• 1 tbsp. cold water
• 1/2 cup granulated sugar
• 1-1/2 tsp. unflavored gelatin
• 2 tsp. vanilla
• 1/4 cup dark brown sugar, packed
• 1 cup heavy cream, chilled
• 1/4 tsp. curry powder

1. Brew ground coffee in a filter-style coffee maker.
2. I prefer to use a plunger style coffee maker for the espresso.
3. It is quicker and you do not lose any water through evaporation.
4. Using the 2 cups of boiling hot water, and the 6-7 tablespoons of the espresso coffee.
5. It should be very strong.
6. Meanwhile, make a simple sugar syrup from the 1/2 cup of sugar and the 1/4 cup of hot water.
7. Bring to a boil and boil until the sugar is dissolved, stirring constantly.
8. Remove from heat.
9. Sprinkle the gelatin over 1 tablespoon of cold water and let soften for a minute or so.
10. Stir together the hot coffee, sugar syrup and the vanilla in a metal bowl, then add the gelatin mixture, stirring until dissolved.
11. Chill, covered, until softly set, at least 8 hours.
12. Make sure the brown sugar is free of lumps.
13. Either force it through a sieve, or run it through a blender until all lumps are removed and the sugar is powdery.
14. Add the cream, and curry powder; whip with an electric mixer to soft peaks.
15. Divide the set coffee gelatine among 8, 4-6 ounce cups (such as a large demi-tasse), and top with dollops of the whipped cream.
16. Return to the refrigerator until ready to serve.
17. Serve well chilled.

espresso, boiling hot water, cold water, granulated sugar, unflavored gelatin, vanilla, dark brown sugar, heavy cream, curry powder

Taken from www.foodgeeks.com/recipes/18850 (may not work)