Directly from the book:
For 6 servings:
1 tbsp. unflavored gelatin
2 cups water
1 1/2 tbsp. instant coffee
4 tbsp. sugar
3 ounces Irish whiskey
Sweetened whipped cream
Soften the gelatin in 1/2 cup of water. Heat the rest of the water, add the instant coffee and sugar to the softened gelatin. Stir to dissolve the gelatin, add the whiskey, and remove the pan from the fire. Pour into demitasse cups or small bowls and chill until firm. Just before serving, mask the top of the jelly with whipped cream.
As the last strains of "My Wild Irish Rose" fade into the night, we can bless Saint Patrick for inspiring this time of "fun and frolic". Erin go bragh!
I'm not a big drinker and I only drink wimpy lattes from Starbucks as far as coffee goes, so I added some melted dark chocolate to my Jellied Irish Coffee so that the coffee/whiskey taste would not be so strong. It's kind of like a jello shot. Only with coffee. And whipped cream. I confess not my favorite thing ever, but if you were really into whiskey and coffee, I imagine you'd really love this dessert.
I'm sharing this recipe on Joy of Desserts this week. She collects vintage recipes on her blog.