Still so much gelatin and condensed milk to get rid of! This idea came from the Pie as I was bemoaning the large bottle of Camp coffee extract I hadn’t yet had a chance to use and wouldn’t be able to move.
This, therefore, is what we’re gonna do. And I hope it works. Also, it’s sort of a commemorative thing for Cait, whose birthday was yesterday (Happy Day!), and whose love for coffee is surpassed only by her love for her dog. And for me (I hope, but all bets are off).
In one small bowl, plop about 1/4 cup cold water and sprinkle that with 1 envelope (2 1/2 teaspoons) unflavoured gelatin. This is for the cream layer. In a slightly larger bowl, repeat the process with 1/2 cup cold water sprinkled with 2 envelopes gelatin. The slightly larger bowl is for the coffee layer. Let both of those sit for about 5 minutes.
Now, whether you use your microwave for this or your stove is up to you, but you’re gonna need two different hot liquids on the go here. And the order of how you do this of course depends on whether you’re planning to unmould your gelatin or leave it in its container. If you’re planning to unmould it (inverted), do the cream layer first. If you want it to stay in the container in which you put it, do the coffee layer first. The end result of what you’re looking for is a dish composed of about 2/3 coffee layer on the bottom and 1/3 cream layer on the top.
For the cream layer, heat 1 cup water to boiling, and stir in 1 can sweetened condensed milk until fully incorporated. If you’d like, you can add a few splashes of Irish cream liqueur (but not too much, because alcohol will hinder the gelling process). Pour that hot mess over your gelatin in the smaller bowl and stir until everything is dissolved and smooth.
Distribute the mixture evenly amongst your moulds and chill them for at least 25 minutes.
For the coffee layer, you’ll need 3 cups hot coffee (fresh or reheated or instant, it’s up to you). Add whatever sweeteners you like and a few splashes coffee extract (if you have it) to intensify the flavour. Pour that over the gelatin in the slightly larger bowl and stir until everything is dissolved.
Let your coffee mixture cool a bit (you can always divide the liquid and have half of it hot and half of it cold to cool it faster).
Distribute the coffee mixture evenly amongst the moulds (either on top of the chilled cream layer or at the bottom if you’re not unmoulding), and chill for at least 4 hours (or 25 minutes if you’re layering with cream on top, then reverse the whole thing … you know what I mean). I found that if I just poured the liquid in, it punched a hole through the cream layer (which isn’t entirely solid at this point), so I ended up spooning it in gently with a measuring cup and pouring it against the side of the mould.
I think the very topmost layer of cream gelatin also dissolved into the coffee layer, which makes it more opaque than it was originally.
To serve, immerse your moulds in hot water for a few seconds, then tip them out onto a plate. If you were stupid and used plastic cups, like I did, you’re probably going to need a knife and a bit of persuasion to get them out.
Maybe a dollop of whipping cream on top would go over nicely, or some grated chocolate?
Confession time: I messed up this recipe when I made it the first time and didn’t use enough gelatin in the coffee layer. So it didn’t gel. So the coffee layer tipped out like this:
And the cream layer stayed in the cup like this. But was oh so tasty.
So I froze it in order to get these pictures. And if you do it that way (with only 1 envelope of gelatin for the coffee) and freeze it, it’s quite nifty: more of an Irish cream panna cotta on top of a nice espresso granita. Sounds fancy. Tastes delicious!