Welcome to Happy Bean Coffee’s recipe pages featuring a huge selection of coffee treats just perfect for blending in one of our gourmet varietal or flavored coffees. If you haven’t yet been to our store, take a moment to look over our flavored coffee selection, organic coffee, and our varietal beans, including Guatemala beans, Arabian Mocha, Colombian coffee, espresso beans, and more.

Ingredients

2 tbsp water
2 1/2 tsp gelatin
1 1/2 cup water
1 1/2 tsp liquid sweetener
1 tbsp Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
=== OPTIONAL GARNISH ===
Whipped cream
Coffee beans

Place the 2 tablespoons water in a small bowl and sprinkle the gelatin over
the surface. Let stand until the gelatin softens.

Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it
boil. Add the gelatin and stir until it dissolves. Add the sweetener,
Splenda, remaining water and espresso. Stir well.

Measure out 3/4 cup of the espresso mixture into a small bowl. Add the
cream to the remaining mixture. Stir well and pour into 4 small dessert
dishes. Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile
onto the jelly in the dishes. Garnish with more whipped cream if you like
and a coffee bean or two.

This recipe yields 4 servings.

Total Carbohydrates: 8.17 grams
Carbohydrates per Serving: 2.04 grams

Per Serving (excluding unknown items): 105 Calories; 11g Fat (92.6%
calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg
Cholesterol; 16mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 0 Other
Carbohydrates.

For the non-diet premium variety of coffee jelly please visit our store.

½ a cup of brewed 100% Columbian coffee
1 ¾ cups of milk
1 cup of heavy cream
1 package of unflavored gelatin
3 eggs; separated
¾ cup of brown sugar
¼ teaspoon almond extract
1/8 teaspoon vanilla extract
Coffee concentrates (1 cup ground to every 8 ounces of cold water)

Sprinkle the gelatin over a cup of cold water and let it soften while preparing the custard.
Heat milk to its boiling point in a saucepan. Beat egg yolks using a wire whisk or electric mixer. Pour the hot milk over beaten egg yolks slowly, beating constantly with wire whisk. Return mixture to saucepan, add brown sugar, and cook over low heat, stirring constantly, until custard has thickened slightly, approximately 10 minutes. Remove from heat, and add gelatin to the hot custard and stir until dissolved. Add coffee concentrate, vanilla and almond extracts.

3. Transfer mixture to a bowl and refrigerate. Keep refrigerated and stir every five minutes until custard has thickened to the consistency of unbeaten egg whites, approximately 25-45 minutes.
4. Meanwhile, whip the cream until it softens and refrigerate.
5. Beat egg whites until they are stiff but not dry. Fold coffee custard base into egg whites. Gently fold in whipped cream. Pour mixture into 8 individual custard cups and refrigerate for at least 4 hours until set.
When you have finished, you will have created a delicious surprise for all to enjoy.