Jelly Coffee
A sophisticated Parsi-style coffee dessert that combines the robustness of freshly brewed coffee with the delicate texture of a set pudding. This historical recipe infuses rich milk with ground coffee and aromatic cinnamon, enriched with egg yolks and set with gelatin for a creamy, firm consistency. Finished with a hint of rose essence, it offers a unique and elegant twist on a classic coffee jelly that is perfect for cooling down on a warm day.
Ingredients
- 2 cups Whole milk (Originally '1 Sher'. Divided use.)
- 3/4 cup Freshly ground coffee (Originally '6 Tola' (approx 70g). Makes a strong brew.)
- 5 tablespoons Sugar (Originally '5 Tola' (approx 58g).)
- 1 tablespoon Unflavored gelatin (Originally 'gelatin' (quantity implied as approx 1 tola/11g based on liquid volume).)
- 2 yolks Egg yolks (Pasteurized yolks recommended as they are not fully cooked in the final step.)
- 1 inch Cinnamon stick
- 3 drops Rose essence (Or up to 4 drops to taste.)
Instructions
- 1Bring half of the milk (1 cup) to a vigorous boil. Place the ground coffee in a heat-proof bowl. Pour the boiling milk over the coffee, cover the bowl immediately, and let it steep for 2 to 3 minutes. Strain the mixture through a thick cloth or fine-mesh sieve to remove all coffee grounds. Set the coffee-infused milk aside to cool.
- 2In a saucepan, combine the remaining half of the milk (1 cup), sugar, gelatin, and the cinnamon stick. Place over low heat and stir continuously with a spoon until the gelatin and sugar are completely dissolved. Do not let it boil vigorously. Remove from heat and discard the cinnamon stick.
- 3Once the coffee-infused milk from Step 1 has cooled down, beat the egg yolks thoroughly with a fork until thin and smooth. Mix the beaten yolks into the cooled coffee milk. Then, gradually stir in the warm gelatin milk mixture (ensure it is not boiling hot to avoid scrambling the eggs). Add the rose essence and mix well.
- 4Rinse a mold with cold water (leave it wet). Pour the mixture into the mold. Place in a cool place or refrigerator for at least 4 hours (historically 24 hours in a cool room) until firmly set. If needed quickly, place the mold on ice.