[Sca-cooks] OOP--Maire's Mom's Coffee Jello wasRegrettable foodfun

[Sue Clemenger]

Yes, ma'am! <g>
The recipes are a bit heavy on sugar, if you're watching that, but it 
should be pretty easy, I'd think, to substitute one's choice of 
sweetener-substitute.  IIRC, for the coffee we used regular coffee, made 
at double-strength (this was waaaay before espresso came to MT).  If you 
*did* want to use espresso or something, I'd imagine you'd have to 
filter to prevent sludge escaping into the jello.
Dang, but I'm thinking this would be really yummy made with bedouin 
coffee....mmmmm.....
--maire

COFFEE JELLO
1 c sugar
3 envelopes Knox gelatin
3 c hot, strong coffee
1.5 c boiling water

Combine gelatine and sugar in medium, heat-resistant bowl.  Add coffee 
and water, and stir until the sugar and gelatin are completely 
dissolved.  Pour into 5-cup mold and chill until set.
Serve topped with custard sauce (recipe below)

CUSTARD SAUCE
3 c milk
2 egg yolks
.75 c sugar
1.5 T cornstarch
.25 t salt
1 t vanilla

In an appropriate saucepan, bring milk to a simmer.  In a bowl, beat the 
egg yolks slightly, adding sugar, cornstarch & salt.  Recipe doesn't say 
so, but I'd imagine you'd want to add a bit of the hot milk to the egg 
mixture, and combine well before you put the egg mixture into the 
saucepan of hot milk....Cook over low heat, stirring a lot, until 
mixture thickens.  It will not get as thick as pudding--more of a 
thickened gravy consistency (brown gravy, say, NOT sausage gravy).  Add 
vanilla, and chill.



M. Traber wrote:
> Sue Clemenger wrote:
> 
>> Ohmygawd! Coffee Jello! 
> 
> recipe please? rob and i were thinking of making some, but a recipe 
> would be infinitely better than winging it=)
> 
>