Google+ Coffee Recipe: Velvet Espresso - CoffeeBreak.Today
Velvet Espresso Gelatin This luxurious, adult gelatin dessert brings out the best in your favorite espresso blend. Sophisticated and smooth, it's the ideal coffee dessert for a dinner party. Serves 6 3 envelopes unflavored gelatin 3 cups plus on shot brewed espresso 1/2 cup granulated sugar 1 pint heavy cream 8-10 ice cubes

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CoffeeBreak.Today » Recipes » Coffee Recipe: Velvet Espresso

Coffee Recipe: Velvet Espresso

espresso gelatin parfait

Enjoy Espresso Gelatin Parfait

Every repertoire needs at least one good coffee recipe. Cooking with coffee is nothing new, though you might think so if you’ve been watching the Food Network shows or following the gourmet cooking blogs. I’ve been using coffee as a condiment, spice and ingredient in recipes for years — and so did my mother and my grandmother before me. This particular coffee recipe dates back to the World War I and II years, when rations meant that supplies of butter, sugar and cream were limited Stateside, and the rich, buttery desserts of the Gilded Age were practically unpatriotic. Coffee was also rationed, but a little coffee and a little sugar go a very long way in this deliciously different dessert coffee recipe.

Next time you need a luxurious, unusual dessert for a dinner, try this coffee recipe for a parfait that brings out the best in your favorite espresso blend. It’s the ideal coffee dessert for a dinner party — but easy enough that you’ll make it for your family as well.

  • 1/2 cup granulated sugar
  • 3 envelopes unflavored gelatin
  • 3 cups plus one shot brewed espresso
  • 8 to 10 ice cubes
  • 1 pint heavy cream


In a saucepan, combine the sugar and  gelatin. Add 3 cups of hot espresso and stir over low heat until the gelatin and sugar are completely dissolved. Remove from heat. Pour 2 cups of the mixture into a separate bowl. Add ice cubes and stir until the gelatin is soft-set. Divide half of the mixture evenly among 4 parfait cups. Whip the other half of the mixture at high speed to incorporate air into it and fluff it. Divide it evenly among the parfait cups, being careful to “float” it on top of the coffee gelatin. Clean out the bowl. Whip the cream in the bowl, slowly adding in the remaining cup of espresso mixture until it forms soft peaks. Divide the whipped cream gelatin among the four parfait cups and refrigerate until firmly set.


Deb Powers has been reading about coffee, drinking coffee, brewing coffee, writing about coffee and roasting her own coffee for nearly 30 years.She confesses to being a coffee wonk and finds endless fascination in even the most meta of coffee information.
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Deb Powers (Chamie) at

Deb Powers – who has written posts on CoffeeBreak.Today.

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