If you like coffee, this is for you. The original recipe is from "The Cocktail Hour" by Sharon O'Connor.
1 envelope gelatin (= 1 tbsp)
1/2 c cold water (...whiskey, Bailey's, Kahlua...)
1/4 c sugar
1.5 c brewed espresso or French Roast coffee
1/2 tsp vanilla or almond extract (optional)
1. In a medium bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes.
2. Add the sugar and the hot espresso (and extract) to the bowl and stir until completely dissolved.
3. Pour the mixture into serving cups and refrigerate until firm, at least 3 hours but preferably overnight.
4. Top each cup with a dollop of whipped cream, a sprinkle of cinnamon, a few curls of chocolate, a few shavings of nutmeg, a couple pieces of crushed peppermint candy, etc.
--- Or, as I did, a slice of candied kumquat. I poured the espresso recipe into 5 cups (it could easily make eight) so I made only a little bit of kumquat:
2 kumquats
1/8 c water
1/8 c sugar
Slice the kumquats thinly. I recommend a very sharp knife for this. Carefully discard the pips.
Mix the water and sugar, bring to the boil and stir in the fruit. Set to simmer. Over the next 10 minutes, or so, the water will boil off and the froth will start to rise in the pan. Let it rise for a minute or two, then remove pan from the heat and let it cool completely. The syrup will congeal -- you've made a primitive marmalade -- but you can fetch the slices out with a fork. Lay one on each cup of espresso. The bitterness of the pith (and the kumquat generally) is hidden by the roasty coffee so the citrus flavor shines through.