Coffee Jello® Mold
3/4 Cup White Sugar
3 (.25 Ounce) Envelopes Unflavored Gelatin Powder
3 Cups Hot Brewed Instant Espresso
1 1/3 Cups Water
1 Tablespoon Lemon Juice
1 Cup Sweetened Whipped Cream For Garnish
In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.