Espresso Jell-O

• MAKE-AHEAD

Ingredients

1. 1 envelope unflavored gelatin
2. 1/4 cup cold water
3. 1 1/2 cups hot brewed espresso
4. 1/4 cup plus 2 tablespoons sugar
5. 1/2 cup heavy cream, chilled
6. Coarsely ground coffee, for garnish

1. In a medium bowl, sprinkle the gelatin over the water and let stand for 5 minutes. Add the espresso and 1/4 cup of the sugar and stir until thoroughly dissolved. Pour into four 1/2-cup molds or a loaf pan, cover with plastic wrap and refrigerate until set, 2 to 3 hours.
2. Meanwhile, in another bowl, whip the cream with the remaining 2 tablespoons of sugar until it holds soft peaks.
3. Dip the molds in warm water and turn the desserts out onto plates or cut the gelatin into 1-inch squares and mound in wineglasses or bowls. Garnish each serving with whipped cream and sprinkle with ground coffee.