Saturday, June 10, 2006

Clove coffee gelatin & cinnamon babyoat cookies

What a surprise! Angie made some cinnamon babyoat cookies and sent to me by speedpost (!). She used a good Danish butter to make these delicious cookies. To accompany with their cinnamon aroma, I chose cloves and added them in my coffee gelatin.

Ingredients for clove coffee gelatin (2 dessert cups)

  • 1/2 tablespoon unflavored gelatin
  • 1 tablespoons cold water
  • 3 cloves
  • enough strong coffee for brewing 1 cup
  • Demerara sugar to taste
  • whipped cream


  1. Sprinkle the gelatin over the cold water and let sit for 5 minutes
  2. Add cloves into the coffee and brew. Add sugar.
  3. Add the hot sweetened coffee into the gelatin, stir until the gelatin melts completely
  4. Pour the mixture into cups, refrigerate until firm.
  5. Add whipped cream before serve.


Anonymous said...

Danish butter!! Don't get me started. It's heaven. Oatmeal cookies are a favorite of mine and the coffee gelatin looks very good--perfect with the cookies. As usual, great picture!

Anonymous said...

wow that was really sweet of angie to do that =) i always wanted to do a coffee pudding of some sort and your recipe juz came in at the right time. i wanted something tried & tested, not taken from internet from an unknown source. sometimes that is what i'm worried about, not sure if a recipe has been kitchen tested.

great job girl! keep going!

Unknown said...

Helloooooo, Gattina, Angie is back :) :) Thanks for turning my simple cookies into a stunning photograph.

Anonymous said...

gattina, juz like to check, would it be ok to use clove powder instead of the real clove stalk?

Gattina Cheung said...

Sher, thanks for the comments! The creamyness and fragrance of this butter just sent my tastebuds to paradise!

Evan, when I saw you mention "pudding", I think you refer to Panna Cotta which usually consists of milk/cream/egg(?). I remember Angie has made it. But this gelatin dessert has no similarity to panna cotta, it's more closer to our asian "leung-fan" (cantonese sound). Please correct me if I'm wrong :)
About clove powder, sorry I haven't tried it... in my gelatin the clove flavor isn't strong, it's my intention as I still prefer the coffee aroma standing out.
Yes, I agree with you, some recipes are not well tested, and sometimes not the problem from recipes themselves, just because I don't share the same taste as the authors'. So usually I like to read their background first :)

Angie, I'm the one should thank YOU :D I'm still floating in paradize and refuse to coming down!

Anonymous said...

erm...actually pudding to me can be anything from a panna cotta to a yoghurt jelly to a gelatine/jello or maybe a guilinggao. pudding is only a general term =)

actually its difficult to read their backgrounds, esp the not-so-famous ones. u might not even b able to find anything on the net abt them. in fact, i bought a cookbook that day, and saw that amazon sells them. but reviews by readers who bought the book said their recipes are not kitchen tested coz none turned out the way they looked like the photos. but i only tried one recipe in there, and that was the tuna & mushroom quiche. i tot that was pretty alright. still need to try out more b4 i make further comments. if its really the case, then it can only be used as a coffee table book.

Unknown said...

My pleasure always, Gattina :). Looks like the aroma of the butter is still lingering in your taste buds ;p

Oh, my panna cotta, that's like a 'gelatinized' yogurt.

Gattina Cheung said...

there's another thing I found... the recipe can't deliver the end result shown in the photo (too much computer touch-up, and/or over-styling the food). A couple of Betty Crocker cookbooks have these problems...

Angie, panna cotta is my next (or next next) project :)