Coffee & Baileys Delight Cubes
Indulge in a luxurious experience with these Coffee & Baileys Delight Cubes, a playful twist on your favorite beverage that you can savor as a treat! Made with rich coffee and creamy Baileys Irish Cream, these delightful jello cubes pack a punch of flavor while offering a sophisticated presentation. Perfect for parties or as an elegant dessert, your guests will be both surprised and delighted to find this delicious coffee concoction served in bite-sized cubes. Easy to prepare and stunning to look at, these cubes will leave a lasting impression. Get ready to wow your friends with your culinary creativity!
30
Servings
50
Calories
5
Ingredients
Ingredients
Unflavored gelatin
11 sheets (soak in cold water until softened.)
Hot brewed coffee
2 cups (as strong as desired.)
Brown sugar
5 tablespoons (to sweeten coffee.)
Whipping cream
1/2 cup (warm.)
Baileys Irish Cream
1 cup (to mix with whipped cream.)
Instructions
1
Soak 7 sheets of unflavored gelatin in cold water for about 5 minutes until softened.
2
Brew 2 cups of strong coffee and stir in 5 tablespoons of brown sugar until completely dissolved.
3
Remove the softened gelatin from the cold water and stir it into the hot coffee mixture until fully dissolved. Allow it to cool slightly.
4
Prepare a dish approximately 10 x 6 inches in size by lining it with cling film. Pour the cooled coffee mixture into the dish and refrigerate for about 2 hours, or until set.
5
Soak the remaining 4 sheets of gelatin in cold water for another 5 minutes.
6
In a saucepan, gently heat 1/2 cup of whipping cream until warm but not boiling. Remove the soaked gelatin from the cold water and add it to the warm cream, stirring until dissolved. Mix in 1 cup of Baileys Irish Cream until well combined.
7
Once the Baileys mixture has cooled to room temperature (without setting), carefully pour it over the already set coffee jello layer in the dish.
8
Return the dish to the refrigerator and allow chilling for at least 6 hours or overnight until fully set.
9
When ready to serve, carefully lift the jello out of the dish using the cling film. Cut into approximately 1-inch cubes using a thin, sharp knife.
10
Serve immediately on a plate or spoons, or keep chilled until ready to serve.
Nutrition Information
0.73g
Fat
3.33g
Carbs
0.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Coffee & Baileys Delight Cubes?
They are sophisticated, bite-sized jello cubes made with rich coffee and creamy Baileys Irish Cream, offering a playful twist on the classic beverage.
How many sheets of gelatin are required for this recipe?
The recipe requires a total of 11 sheets of unflavored gelatin divided into two steps.
How do I prepare the gelatin sheets?
Soak the gelatin sheets in cold water for approximately 5 minutes until they are softened before adding them to hot liquids.
What kind of coffee should be used?
You should use 2 cups of strong brewed coffee, brewed as strong as you desire for the best flavor.
How much brown sugar is needed for the coffee layer?
The coffee layer requires 5 tablespoons of brown sugar to be stirred in until completely dissolved.
What size dish is recommended for setting the cubes?
A dish approximately 10 x 6 inches in size is recommended.
How should I prepare the dish for the jello?
Line the dish with cling film to make it easy to lift the set jello out later.
How long does the first coffee layer need to refrigerate?
The coffee mixture should be refrigerated for about 2 hours, or until it is fully set.
What ingredients are used for the creamy top layer?
The second layer consists of 4 sheets of gelatin, 1/2 cup of whipping cream, and 1 cup of Baileys Irish Cream.
How do I prepare the cream for the Baileys layer?
Gently heat 1/2 cup of whipping cream in a saucepan until warm but not boiling.
When do I add the Baileys Irish Cream?
Add the Baileys after dissolving the soaked gelatin into the warm whipping cream.
Can I pour the Baileys mixture while it is hot?
No, you must allow the Baileys mixture to cool to room temperature (without setting) before pouring it over the set coffee layer.
How long is the final chilling time?
The entire dish should be refrigerated for at least 6 hours or overnight until it is fully set.
How do I remove the jello from the dish?
Carefully lift the jello out of the dish using the edges of the cling film.
What is the best way to cut the cubes?
Use a thin, sharp knife to cut the set gelatin into approximately 1-inch cubes.
How many servings does this recipe yield?
This recipe makes approximately 30 servings.
What is the calorie count for a single cube?
Each serving contains approximately 50 calories.
What is the fat content per serving?
There is approximately 0.73g of fat per cube.
How many carbohydrates are in one serving?
Each cube contains about 3.33g of carbohydrates.
What is the protein content per serving?
The protein content is approximately 0.33g per serving.
Is this a no-bake dessert?
Yes, this is a no-bake gelatin dessert that requires only chilling.
Does this recipe contain alcohol?
Yes, it contains 1 cup of Baileys Irish Cream, making it an alcoholic dessert.
How should these cubes be served?
They can be served immediately on a plate or individual spoons, and should be kept chilled until serving.
What is the total number of ingredients needed?
There are 5 main ingredients: unflavored gelatin, coffee, brown sugar, whipping cream, and Baileys.
Can I make this dessert in advance?
Yes, it is best to prepare it at least 8 hours in advance or the day before to ensure it sets properly.
What category of food does this fall into?
This recipe is categorized under Gelatin desserts.
Is there any fiber in this dessert?
No, there is no fiber content in this recipe.
How many sheets of gelatin go into the coffee layer specifically?
The coffee layer uses 7 sheets of unflavored gelatin.
How many sheets of gelatin go into the Baileys layer?
The Baileys cream layer uses 4 sheets of unflavored gelatin.
Is this dessert suitable for parties?
Yes, its sophisticated presentation and bite-sized portions make it perfect for parties and elegant events.