I had been thinking for a while now about making this. Coffee flavored Jello. Now, I am sure that sounds weird. It seemed weird a while ago, but now it makes sense. It turned out awesome, filling and even my boyfriend liked it. So I will tell you how to make it.

1 package of Knox unflavored gelatin.
I used 3 packets of Sweet and Low *use whatever sweetener you want to your taste*.
Cup and a half of strong coffee.
Cream to your liking.
*Optional - Sf Davinci White Chocolate syrup to taste.

I didn't add water really, it's a 2 cup liquid ratio thing. I did less than that, because I like it to be really firm.

You let this set for a few hours and it tastes like that cappuccino yogurt *but gelatin* it is really good. Very filling. I like it. I will make a lot more different ones as well from now on too.

So you should try it, it's cheap to make, and very good.

Oh, this sounds good - definitely different. I love coffee ice-cream and well just LOVE MY COFFEE.

Going to try this sometime during the week. Thanks for sharing it.

No problem, it is very good and cheap to make!! Good use of left over coffee.....I never have left over coffee, what the hell am I talking about haha. Knox is cheap so that's good. I have plenty of it and didn't know what to do with it. But...now I do!! Those sugar free syrups are good for making experiments with!

Just put this in the fridge. I added hazelnut sf syrup. Can't wait to try it!

Ok that was about 7 hours ago. The jello still has not set up. ????

Weird, it should have? I just put coffee, cream and whatever sweetener in with it. I usually add less liquid to the gelatin because I like it a bit stiff, you know? Hmmm, odd. Trail and error I suppose.

I will try again. I looked over the knox package and it says to sprinkle the gelatin over water. I did it in reverse, not thinking it made a difference.

It's probably not all dissolved (and therefore lying in a rubbery layer at the bottom of your dish).

MUST be all dissolved.

Karen Barnaby, our own resident exec chef with her Recipes page linked off the top green menu bar, has made a Coffee Jelly for dessert for a long time (a nice Jasmine Tea Jelly, too) and has provided detailed instructions for those not familiar with dealing with gelatin:
Karen Barnaby's Coffee Jelly
http://www.lowcarb.ca/karen/recipe045.html

I think it's GREAT how good recipes just keep coming back and being created. Great minds and all that!

That is exactly what I ended up with! I haven't been mixing it with hot coffee because, well the recipe said left over and to me that means cold. So if I use hot coffee and stir it well do you think I'll have success? I'm DRINKING my second batch right now.

Gelatin, in ANY recipe, needs to be dissolved in hot liquid before setting up. So yeah, the coffee needs to be hotted up for the job.

Give Karen's instructions a quick once over, and you'll see what I mean.

Yeah, I should have mentioned it was supposed to be hot, I guess I wasn't thinking when I wrote that because it needs to be dissolved, just like Jello does, it is no different.

3rd time is a charm! I did mix it with hot coffee the second time - this time I made sure it was boiling. So! I can tell you now that I like this! I will have to sweeten it a little more and experiment with other syrups. I'm thinking flavored coffee would be a nice twist, as well.
Thanks for the recipe and the help!

im shocked ! here i thought i invented this !!!here's what i do. boil 2 cups of distilled water (better taste) add a few table spoons if decafe. remove from heat. in another bowl add 2 packets of unflavored, unsweetened geletin.disolve in one cup of warm water. pour togather and mix. at this point i add 1/2 cup of davinchi (what ever flavor) now here's the kicker. i then add about 3/4 cup of psylium husks. this really changes the tecture. more like pumpkin pie than jello. a dollop of whipped cream and a few crushed nuts if your on maintance. then a splash of raspberry davinchi. this is heaven. i have a batch in the fridge now with soy tecture added to it. if you love coffee, this is the way to go. i dont add cream to it. its more like a black coffe drinkers desert. by adding the psylium this helps keep things moving . i got plugged up once because of fiber problems.. dont want to go there again. this is a great summer treat hands down..