Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes (+ 2 hours standing time)
1/3 cup (75 mL) finely ground Melitta French Vanilla Whole Beans
1 vanilla pod, scraped
3 tbsp (45 mL) honey
2 pkg (15 mL each) plain gelatin, divided
1/2 cup (125 mL) 35% whipping cream
- Brew coffee in coffee machine with 2 cups (500 mL) water or prepare using the pour-over method. Stir in scraped vanilla pod and honey. Stir in 1 1/2 pkg of gelatin; let cool to room temperature.
- Meanwhile, mix remaining gelatin with cream; let stand for 10 minutes. Transfer to a small saucepan; heat until steaming. Remove from heat; let cool to room temperature.
- Line 8-inch (20 cm) square metal baking pan with enough parchment paper to leave 2-inch overhang. Pour cream mixture into prepared pan; refrigerate for 30 minutes to 1 hour or until set. Pour coffee mixture over top. Refrigerate for 1 to 2 hours or until firm. Cut into 16 squares.
Tip: Jelly squares can also be added to iced coffees for an added flavour boost.