Dark-Roast Coffee Gelee

Use dark and rich coffee for this tasty dessert!  It can be made and chilled a day ahead.

For Gelée:

6 Tablespoons finely ground dark-roast cofee

2 1/4 cups boiling-hot water plus 1 Tablespoon cold water

1/2 cup sugar

1 1/2 teaspoons unflavored geleatin (from one 1/4-oz envelope)

2 teaspoons vanilla

For Topping:

1/4 cup packed dark brown sugar

1 cup chilled heavy cream

scant 1/4 teaspoon curry powder


Make gelée:

1.  Brew ground coffee in a filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.

2.  Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.

3.  Sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute.

4.  Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved.

5.  Chill, covered, until softly set, at least 8 hours.

Make topping:

1.  Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.

Finally, divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of the whipped cream.