Coffee Fluff

This is a sophisticated dessert for adult coffee lovers.  It’s a festive ending to a New Year’s meal that can be made ahead.                     
                               Coffee Fluff
  2        tablespoons  Ground Coffee
  1         cup  Water -- Brew with ground coffee
  2        Tablespoons  Brown Sugar -- firmly packed
             pinch  Salt
  1         envelope  unflavored Gelatin
  1         cup  Heavy Cream
     ½   Tablespoon  Cognac -- optional
     ½   teaspoon  Vanilla Extract
             pinch  Salt

·         Brew the coffee with the water; I used my regular drip coffee maker.   Put in a 2 cup glass measuring cup. Stir in the sugar and pinch of salt and sprinkle the gelatin over top. Let it soften for a few minutes then whisk vigorously until gelatin is thoroughly dissolved. Refrigerate until it is set - about two hours.
·         Add the liquor, vanilla and a pinch of the salt to the cream. Whip the cream until it forms soft peaks. Remove the cream to a separate bowl, and whip the coffee gelatin, quite firm by this point, until it is frothy and creamy.  Stir this whipped coffee jelly and the cream together. Spoon into a mold or individual cups and refrigerate again until set - at least an hour.
·         Serve with a few chocolate shavings on top.  Try it in china coffee cups for a nice presentation.
Yield:  "2 cups"    4 servings
Per Serving: 248 Calories; 22g Fat (79.8% calories from fat); 2g Protein; 11g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 40mg Sodium.  Exchanges: 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.


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