Wannabe Martha

Still trying to figure out which Martha

Cool Grown Up Treats for a Hot Weekend

Sometimes it’s nice to make an adult-version of kid-fare – and this is a simple and very nicely grown up version of everyone’s favorite gelatin dessert. I was first turned on to this by The Food Librarian – and have made it a number of times during the summer. It’s creamy and sweet and highly caffeinated – what’s not to love?

Let’s discuss a couple things. This needs to be made with really strong, fresh brewed coffee – and don’t think of using decaf (that’s just heretical). I made mine using a certain coffee chain’s “Verona” roast and I made it strong! Secondly, you’re going to use a whole can of sweetened condensed milk. There are no acceptable substitutes. Really, there aren’t.

OK, so now that we’ve talked ingredients, let’s talk pan size. I made mine in an 8×8-inch pan because I like that thickness. You can use a 9X13-inch pan or even a 7-11-inch. Just bear in mind, the larger the pan, the thinner the squares of gelatin will be. This is considered “finger gelatin”, so it’s firmer, allowing you to eat it with your fingers, legitimately (the other really fun part about this!).

So how to serve. well, I like to cut it into squares, put them on a chilled plate and top with a dollop of whipped cream and sprinkle of cinnamon or some ground sweet chocolate, like this one (NOT unsweetened cocoa powder). I suppose you could finely grate some semi-sweet chocolate over the top and that would be nice also.

Enough chitchat! Onto the recipe

• ½ cup cold water
• 3 packages unflavored gelatin
• 2 cups strong brewed HOT coffee
• 1 14oz can sweetened condensed milk

Pour the cold water into a large mixing bowl and sprinkle the gelatin over the top. Allow the gelatin to bloom (get all fat and puffy and translucent), about 10 minutes. Add the coffee and stir gently until the gelatin is completely dissolved. Add the sweetened condensed milk and stir gently to thoroughly combine. Pour the gelatin into your pan and cover with plastic wrap. Refrigerate 8 to 10 hours or until firmly set. Cut into squares and enjoy.

You don’t actually have to cover the gelatin, but things tend to get spilled in my refrigerator, plus there are usually onions and other pungent occupants, and I prefer my sweets uncontaminated.

For other amazing gelatin desserts (she makes one with ice cream!!!!!!!), do head over to visit the Food Librarian’s website. You’ll be glad you did.

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Now that all the bubbles are dealt with (the back of a spoon works great), it’s ready to set up for a couple hours

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See those little bubbles – what happens when you don’t stir gently enough

 

 

 

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