There is a dessert at a neighborhood restaurant, Sawtelle Kitchen that is soooo delicious. It is a Vietnamese coffee jello with cappuccino ice cream and this white, gooey sauce, which is probably evaporated milk, on steroids. It’s scrumptious!
I was reading my friend, Mary the Librarian’s blog the other day, and she posted about these little morsels of goodness (see her post, here). I instantly had a deja vu in my mouth. I could taste the coffee jello dessert from Sawtelle Kitchen. I had to make this. I immediately ran to the corner Starbucks and bought the coffee that she suggests using in this recipe. I am a tea drinker. I drink Mighty Tea, green tea, everyday. I am not much of a coffee drinker. This jello could convert me. I am addicted.
Today, my friend, Jeni and I hosted a baking party for 4 lovely ladies. We donated the class to our school’s auction. Our event sold out within the first three minutes of bidding (yay!). As the girls walked in the door, we put a class of Prosecco in one hand and and a cup of the coffee jello in the other. It was a hit! The jello is a show stopper.
After the ladies caught a slight buzz, we served them a classic currant scone (see previous blog post for recipe ) with lemon curd, jam & whipped butter. While they were eating their scones, we started on the quiches that we planning on serving last, for lunch, along with a simple green salad of avocado, kalamata olives & diced pears marinated in a shallot vinaigrette.
While the quiches cooked, we made mini cheesecakes with caramel sauce, mini eclairs, and granola bars. Everybody went home with a box of goodies, a pastry bag and a pastry tube. It was a great morning, lots of chatting, laughter, sharing and eating!
Vietnamese Coffee Jello Shots
1/2 cup cold water
2 cups strong coffee (Starbucks instant packages).
1 can(14 oz.) sweetened condensed milk
2 tablespoons Kahlua
3 packages Knox unflavored gelatin
• place 1/2 cup cold water in a bowl.
• sprinkle unflavored gelatin over water. let sit until it blooms, about 10 minutes.
• stir in hot coffee and Kahlua. whisk until the gelatin is completely dissolved.
• whisk in sweetened condensed milk.
• pour mixture in to a 7″ x 11″ glass, pyrex pan.
• refridgerate for at least 2 hours (I do it over night) or until set.
• cut into squares or use a small cookie cutter to create shapes. save scraps for afternoon sweet treats.
inspired by The Food Librarian
David Lebovitz’s “How to Use Gelatin” post gives a good “how to” on using gelatin.