COFFEE JELLY WITH CREAM
Coffee and cream agar jelly, it's strong and bitter but the cream smooths this out. This tasty dessert is perfect for spring and summer days
Ingredients
For the Jelly:
- 2 tsp agar-agar powder (NOTE 1)
- 500 ml water
- 2½ tbsp instant coffee (NOTE 2)
- 5 tbsp sugar
For the cream:
- ¾ cup thickened cream (NOTE 3 for vegan)
- 3 tsp icing sugar (confectionary sugar)
- ½ tsp vanilla essence
Optional garnish:
- Mint leaves
Instructions
- In a medium-size pot add in the water, agar powder and whisk well. Place the pot on high heat and bring the mixture to a boil. Add sugar and coffee into the mixture and continue to boil for a further minute, stir occasionally.
- Pour the hot mixture into a mould and leave to cool at room temperature until there is no more steam coming out of the mixture. Cling wrap the mixture and carefully transfer it into a fridge for 2 hours or until set.
- Once the jelly is set prepare the cream. In a large bowl add cream, icing sugar and vanilla. Using an electric beater whip the cream until soft to medium peaks are formed. Vegan - Place an unopened coconut can in the fridge overnight, when ready to use open the can and scoop the solid parts out only and transfer to a mixing bowl with the sugar and vanilla. Using an electric mixer, whip up the cream until light and fluffy.
- Cut the jelly into bitesize cubes, in a serving glass add a layer of jelly cubes followed by a layer of cream, repeat once more and garnish with a mint leaf.
Notes
NOTE 1: Agar-agar powder - Over here we can buy agar-agar powder at Asian groceries and at some health stores. If possible stick to the Asian stores as it's much cheaper to buy. I used the 'Golden Trophy' brand imported from Thailand as it's good quality.
NOTE 2: Instant coffee - For a strong bitter coffee taste I used a good quality store-bought instant coffee.
NOTE 3: Thickened cream - Thickened cream usually has 35% milk fat and commonly has gelatine added into the cream to help hold its shaping when whipped. I don't recommend using reduced-fat thickened cream as I find it impacts the taste and texture.
To make this dessert vegan substitute the cream with full-fat canned coconut cream. Try to get your hands on a good quality brand for more rich coconut cream with less water.
To prepare this dessert in advance layer the jelly and cream in a glass and cling wrap it and place it in the fridge. Serve the dessert within 2 hours of doing this as the jelly may expel out a little bit of liquid.
The jelly itself will keep in the fridge for 3 to 4 days in a sealed container, but the texture may change and get a little watery.
Adjust this recipe to your personal taste - I like my jelly firm in texture but if you prefer softer jelly use less agar-agar powder. You can also adjust the level of sweetness by adding less or more sugar in the jelly mixture and in the cream, or if preferred, skip the sugar altogether.
Nutrition
Calories: 307kcalCarbohydrates: 27gProtein: 2gFat: 22gSaturated Fat: 14gCholesterol: 82mgSodium: 33mgPotassium: 192mgSugar: 22gVitamin A: 875IUVitamin C: 1mgCalcium: 50mgIron: 1mg