Ingredients

• 6 tablespoons finely ground (for filter) dark-roast coffee
• 2 1/4 cups boiling-hot water plus 1 tablespoon cold water
• 1/2 cup granulated sugar
• 1 1/2 teaspoons unflavored gelatin (from one 1/4-oz envelope)
• 2 teaspoons vanilla
• 1/4 cup packed dark brown sugar
• 1 cup chilled heavy cream
• Scant 1/4 teaspoon curry powder

Instructions

1. Brew ground coffee in a filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.
2. Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
3. Sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
4. Make topping: Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.
5. Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.
6. Divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of whipped cream.