It was HOT today so I decided to make something refreshing to help keep me cool. I wasn’t in the mood for time consuming dessert so I want to make something that requires a little to no baking. So when I see a recipe for coffee jelly, I was quite happy.
I’ve always loved the smell of grind coffee (although I don’t like to drink it.) but this was my first time to make something with it – needless to say, I was very excited. All the components for this dessert were simple to make (and you can make them in advance) so you can make it the day before friends come over for dinner. It only requires a few ingredients, which means most likely you don’t need to make another trip to the supermarket!
I was quite happy with this coffee experience and I hope you will too.
500cc brew coffee
75g granulated sugar
15g sheet/leaf gelatine or 20g powder gelatine
14g granulated sugar
10g instant coffee powder
250g whipping cream
30cc granulated sugar
Serves 4 (12 oz)
Make coffee jelly. Brew coffee. Add sugar and pre-softened gelatine to coffee. Stir until gelatine completely melted. Let cool.
Pour coffee mixture into a rectangular container (I used a jelly roll pan.). Refrigerate for 30 minutes.
Meanwhile make coffee cream. Add equal amount of water to instant coffee, add in whipping cream and sugar. Whisk until combined and soft peaks form. Transfer to piping bag. Refrigerate.
Make Kahlua syrup. Bring water and sugar to a boil over medium heat in a sauce pan. Wait for it to cool a bit then add Kahlua. Put the pan into a tub of ice water to cool.
Take coffee jelly out from fridge. Scrape jelly out from mold using a plastic scraper. Cut jelly into 1cm cube.
Spoon coffee jelly into serving containers until 2/3 full. Add in 2tbs syrup. Pipe coffee cream, sprinkle instant coffee powder and decorate with coffee bean before serving.
Saturday, July 14, 2007