Aside from its namesake Boston Cream Pie, Beantown is known for another curious dessert—coffee gelatin. It’s offered at Durgin-Park, a local institution that opened in 1827, where glistening, mahogany cubes of gelatin—made with leftover coffee from the day before—are topped with whipped cream. This recipe first appeared in our December 2014 issue with the story Boston Uncommon.
- 4 cups strong brewed coffee
- 3⁄4 cup sugar
- 2 (¼-oz.) packages unflavored gelatin
- Whipped cream, for garnish
- Boil coffee in a 2-qt. saucepan. Whisk in sugar and gelatin until dissolved, 4–5 minutes. Pour into an 8″ square baking dish; chill until set, 2½ –3 hours. Cut into 1½” cubes; serve in mugs with whipped cream.