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I’m crazy about Conan. In honor of his new show starting tonight on TBS, I created the Conan O’Brien gelatin mold. Inspired by a traditional Irish Coffee, the Conan involves a cream layer on top of a coffee and Jameson’s Irish Whiskey base. I wasn’t sure how the coffee/whiskey base would taste in gelatinous form, but it was surprisingly delicious. And boozy. If whiskey isn’t your thing, you can substitute it with various liquors such as Bailey’s Irish Cream, Amaretto, Frangelico, Grand Marnier, or brandy.

Recipe for 3.5 cups

Top layer

  • 1 packet gelatin
  • 1 cup water (½ cup for blooming gelatin, ½ cup for boiling)
  • ¾ cup sweetened condensed milk

Bottom layer

  • 1 packet Knox gelatin
  • ¼ cup water
  • 1 cup freshly brewed coffee
  • 2 tablespoons sugar (or to taste)
  • ¼ cup Jameson’s Irish Whiskey

Top layer:

Put ½ cup of water in a bowl and sprinkle the gelatin on top. Set bowl aside. Bring ½ cup water to boil and remove from heat. Pour hot water over bloomed gelatin, stir until fully dissolved. Stir in sweetened condensed milk. Pour mixture into mold(s) and put in refrigerator.

Bottom layer:

Put ¼ cup water in bowl and sprinkle the gelatin on top. Set bowl aside. Put freshly brewed coffee in a sauce pan over low heat, and stir in sugar. Once sugar is dissolved, add coffee over the bloomed gelatin and stir until gelatin is dissolved. Stir in whiskey.

When the cream layer is almost set – some gelatin should stick to your fingers when lightly touched – pour the coffee layer into the mold(s). Put in refrigerator until set, at least 4 hours.



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