Savoring coffee just in the morning has turned into the afternoon of late. Adding a Coffee Jelly to the daily dose is probably not too smart and I know I shouldn’t have, but then how could I resist. Besides I was about to do something I had been meaning to for awhile; cut a recipe in half. I took the opportunity to try out my new technique with this recipe, and it worked.

But even though I enjoyed a triumphant moment this is the last dessert I am going to write about or make for at least a week. Never being a dessert maker, I have discovered I really enjoy making them after all. Well enough is enough and it must stop or else……….I will need to buy new clothes in a larger size. That isn’t going to happen. I like the clothes I have. I also really don’t need to add another cup of coffee to my day.

Growing up in a house hold where we always had enough food for us and anyone else that might show up, it’s hard to think small. It’s not that we had many last minute guests dining with us; it’s just that my mom was prepared just in case. Running out of food was not an option. I seem to have inherited this trait. Running out of food is not an option for me either. It would be natural for me to cook for an army. It is quite hard to cook for two. It is next to impossible to cook for one.

These last few months, my cooking en devours has caused a little, shall we say…….. Well, lets not talk about it. Dividing a recipe in half is just so foreign and seems so wrong and out of place. Cutting a recipe in half totally eliminates leftovers. I don’t know about you, but sometimes and quite often leftovers is better than the original meal. Keep the turkey dinner, I want leftovers about 3 hours later. I have lots of favorites that fall into the better as a leftover category. Knowingly eliminating leftovers is hard to do.

Ultimately, I will get this right or I might be forced to stop cooking Southern. That wouldn’t work because I might miss my calling. Being on hold for so long, it just doesn’t make sense to hang up after all this time.

The husband hates coffee and as much as I love it, six servings of Coffee Jelly was a lot of food caffeine for me.

Half way through the recipe, which is not very long by the way. I was feeling proud of my attempt to finally make a change when it came to portion control. Change is hard, this was worthy of a pat on the back. Except; we are talking about strong coffee, gelatin, a little sugar and salt. What was this going to accomplish? Who was I kidding? This revelation didn’t stop me from my foolish attempt to change. Though it did occur to me that perhaps last weeks or this weeks cake would have been a better place to begin cutting back?

This wonderful simple unsuspecting Coffee Jelly is not for the faint-hearted. Being a hard core coffee drinker, even I was taken by surprise. I don’t surprise easy when it comes to coffee. The stronger the better; double-shot espresso without the addition of anything is my poison. This dessert knocked me off my feet with a caffeine jolt, but in a smooth creamy way. It was a good jolt and I was happy to pick my-self up off the floor after tasting it.

Serve it in a small glass as you don’t need much.

My daughter M who doesn’t drink coffee either had a taste and loved it. I think it was the freshly whipped cream sprinkled with cinnamon and the Toffee Pecans on top that sold her. The consistency is light and interesting, especially when paired with the topping. The dessert made an elegant presentation, in case you want to impress without a lot of effort. If you don’t want to impress anyone, I suggest you make it anyway, it was that good.

Next time I make this, and there will be a next time for this summertime treat, I am going to make a cornmeal cookie to go with it. In between bites of this jelly that trembled & glistened in the glass, I wanted something crunchy and grainy to nibble on.

Apparently in the Old South as it is in England & much of Europe today, “jelly” means a chilled gelatin dessert rather than jelly which is spread on toast. Southerners are fond of gelatin desserts, this recipe was “born” out of Scott Peacocks love of strong iced coffee.

Coffee Jelly

Scott Peacock & Edna Lewis, The Gift of Southern Cooking

1 envelope of unflavored gelatin

1/4 cup cold water

1/2 to 3/4 cup granulated sugar

1/8 teaspoon salt

4 cups of double-strength coffee

For the Topping

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1 tablespoon granulated sugar

Ground Ceylon Cinnamon

Toffee Pecan Praline, chopped

• Stir the gelatin into the cold water, and let sit for 5 minutes to soften.
• Stir the sugar and salt into the hot coffee until the sugar is completely dissolved. Add the softened gelatin, and mix well until the gelatin is completely dissolved. Divide between six small dessert bowls or coffee cups, cover, and chill for several hours or overnight.
• To serve, whip the heavy cream with the vanilla and sugar to soft peaks, and spoon over each jelly. Sprinkle a little ground cinnamon on top and serve.
• I added the Toffee Pecan Praline which I chopped and sprinkled on top. It made this simple jelly an over the top dessert.