Sprinkle the gelatin onto 3 tablespoons of hot water (not listed) and leave to soak (follow the instructions on the gelatin packet).
Dissolve the instant coffee in hot water. Add the gelatin from Step 1 and dissolve thoroughly. Then, add the Kahlua.
Once the mixture has cooled slightly, thoroughly chill in the refrigerator to harden.
Add the granulated sugar to the fresh cream, and gently whisk.
Roughly crumble the hardened jelly with a large fork, transfer to serving dishes, and top with cream as desired.
Story Behind this Recipe
Though the ingredients and Steps are simple, I actually put quite a lot of thought into this recipe. For example, I considered what consistency the jello needed to be to crumble it, and also the balance of bitterness and sweetness.
I use caffeine-free coffee, so that I can eat this at night and still get to sleep. I use granulated instant coffee, as opposed to the powdered kind.
Use a generous amount of cream, otherwise it will be difficult to whisk. Be sure to use any leftovers to make something scrumptious.