Espresso Jell-O

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 1/2 cups hot brewed espresso
• 1/4 cup plus 2 tablespoons sugar
• 1/2 cup heavy cream, chilled
• Coarsely ground coffee, for garnish

1. In a medium bowl, sprinkle the gelatin over the water and let stand for 5 minutes.
2. Add the espresso and 1/4 cup of the sugar and stir until thoroughly dissolved.
3. Pour into four 1/2-cup molds or a loaf pan, cover with plastic wrap and refrigerate until set, 2 to 3 hours.
4. Meanwhile, in another bowl, whip the cream with the remaining 2 tablespoons of sugar until it holds soft peaks.
5. Dip the molds in warm water and turn the desserts out onto plates or cut the gelatin into 1-inch squares and mound in wineglasses or bowls.
6. Garnish each serving with whipped cream and sprinkle with ground coffee.

unflavored gelatin, cold water, espresso, sugar, heavy cream, ground coffee

Taken from www.foodandwine.com/recipes/espresso-jell-o (may not work)