COFFEE GELATINS

Tested size: 6-8 servings

INGREDIENTS

• 1 cup water, plus 1 cup boiling water
• 3 tablespoons powdered gelatin (from 4 individual packets)
• 1 tablespoon instant espresso powder
• 1/2 cup sugar, preferably superfine
• 2 cups homemade or store-bought cold-brew coffee (see headnote)
• Whipped cream or chilled heavy cream, for serving
  
  
  Pour the 1 cup of water into a 9-by-5-inch loaf pan, then sprinkle the powdered gelatin over the water's surface. Let sit for 5 to 10 minutes, until the gelatin firms up.

  Combine the 1 cup of boiling water and the instant espresso powder in a large liquid measuring cup, stirring until the granules have dissolved, then quickly add the sugar, stirring until it has dissolved.

  Pour the sweetened coffee mixture into the pan, then use a fork or flat whisk to thoroughly incorporate it into the gelatin mixture, making sure there are no clumps of gelatin. Pour in the cold-brew coffee, stirring gently to incorporate. Any foam or bubbles on the surface should subside after a few minutes; if not, stir gently to make it disappear.

  Cover with plastic wrap (not touching the surface) and refrigerate for at least 4 hours, or until firm.

  Uncover and invert the slab of coffee gelatin onto a cutting board. Cut into 1-inch cubes and divide among dessert cups. Top with whipped cream, or pour a little heavy cream over each portion. Serve chilled.