Gelo di Caffè
in Sicilian:
Gelo di Caffè
Gelo di Caffè is the perfect sweet way to round off a lunch or dinner, as well as a delicious little energy boost for a break during the day. Either way, its intense coffee flavor is sure to delight every coffee lover!
A Gelo can best be described as a type of pudding or jelly, as its consistency is more or less similar to these desserts. There are numerous variations in Sicily, the best known certainly being Gelo di Caffè, Gelo di Anguria (watermelon), and Gelo di Mandorle. Gelo can be enjoyed at any time of year and makes a wonderful addition to any dessert buffet. Depending on your preference, you can either prepare one large mould or make several small individual portions.
For coffee lovers, this dessert is an absolute must, as its intense coffee flavor, created by the espresso used, is truly unique. Here too, the same rule always applies: the better the ingredients, the better the flavor. That’s why it’s definitely worth using authentic Sicilian coffee, which you can find, for example, in our online shop in a variety of flavors. It provides the perfect base for this easy-to-prepare dessert. Combined with cinnamon, a little cocoa powder, cornstarch, and sugar, it creates a delicious dessert that will delight the senses.
Gelo di Caffè - eatlovesicily.com
- Prep Time10 min
- Cook Time5 min
- Perform Time3 hr 30 min
- Total Time3 hr 45 min
- Yield4 plates
- Serving Size4 servings
Ingredients
- 500ml espresso
- 10g cocoa powder
- 50g cornstarch
- 75g sugar
- 1 cinnamon stick
For decoration
- Ground cinnamon, to taste
- Cocoa powder, to taste
Products from our shop
Instructions
First, prepare the espresso using a Moka pot. In the meantime, roughly break the cinnamon stick into smaller pieces. As soon as half of the coffee has been brewed, pour it into a measuring jug or a similar container and mix it with the broken-up cinnamon. This allows the espresso to start taking on the flavor of the cinnamon right away. Then gradually stir in the remaining coffee.
Now add the sugar and stir well to combine. Then add the cocoa powder, passing it through a fine sieve as you stir it in. This step is important to prevent the cocoa from forming lumps.
Then let the mixture cool slightly for about 1–2 minutes.
Next, pour the espresso into a saucepan through a sieve. In this case, the sieve is used to catch the pieces of cinnamon that were previously broken up. Once all the coffee is in the saucepan, leave the sieve with the cinnamon pieces to drain over the saucepan for about one minute to further intensify the cinnamon flavor.
Then gradually whisk in the cornstarch, passing it through a fine sieve as you do so. It is important to add it little by little to prevent lumps from forming.
Now set the stovetop to medium heat (in our case, level 4–5 out of 9) and heat the mixture, stirring constantly, until it starts to simmer gently. This will take approximately 4–5 minutes. It is important to keep stirring continuously and not leave the stovetop unattended to prevent the mixture from burning onto the bottom of the saucepan. As soon as the mixture starts to thicken, turn off the heat and pour the espresso mixture into a heatproof mould.
Allow it to cool for about 30 minutes, then place it in the refrigerator for at least 3–4 hours. If available, cover the mould with a lid.
To serve, turn the mould upside down and place the Gelo di Caffè on a serving platter or individual dessert plates. If desired, mix cocoa powder and cinnamon and dust the Gelo di Caffè with the mixture. We recommend letting it rest for another 10–15 minutes before serving. As an alternative to our suggested version, you can also top the Gelo di Caffè with chopped pistachios or almonds, depending on your preference. Either way, we wish you: Buona pausa caffè! ☕️
Tip: Our online shop offers coffee sourced directly from Sicily, which is perfect for making Gelo di Caffè. We look forward to welcoming you!
