Espresso Gelee
What to do with leftover espresso? Throw together a few nice ingredients for this cool dessert.
1 envelope unflavored gelatin
¼ cup cold water
2 tablespoons brown sugar
¾ cup espresso
½ cup chocolate liqueur or Irish cream liqueur
¼ heavy cream
½ teaspoon vanilla
Equipment: Natural gas stovetop
Four dessert glasses or small gelatin molds
Serves 4
Pour the water into a small saucepan and sprinkle the gelatin over the water. When the gelatin has softened, about 5 minutes, add the sugar and espresso. Heat over medium high heat, stirring, until the gelatin and sugar have dissolved. Do not boil. Remove from the heat and whisk in remaining ingredients.
Pour into glasses or molds, cover each with plastic wrap, and refrigerate until set, about 3 hours.
If you use molds, set each mold in very hot water for a few seconds and unmold onto dessert plates. Serve with sweetened whipped cream and pieces of dark chocolate.