Trial Recipes
Easy Japanese Coffee Jelly
2 servings
分量2 minutes
調理時間3 hours 2 minutes
総時間材料
1 cup boiling water
1 cup cold water
⅓ cup brown sugar (50 g for extra caramel notes. Sub reg white sugar, demarara or raw sugar.)
3 tsp gelatin powder (9 g / 0.31 oz)
2 tbsp instant coffee (8 g / 0.28 oz, see Coffee under Notes for subs)
thickened cream / heavy cream (sub whipped cream)
chocolate shavings
coffee beans
fresh mint leaves
cocoa powder
maraschino or glacé cherries
手順
Whisk
Add your instant coffee, gelatin powder, brown sugar and boiling water into a large jug. Whisk everything until the sugar has dissolved, and make sure there's no gelatin stuck to the bottom!
Whisk
Pour in the cold water and whisk again.
Pour in the coffee jelly into either dessert cups or glass dish.
Pop
Optional: Using your whisk, try to break any large bubbles around the edges to give the jelly a nice smooth finish once set.
Set
Place into the fridge for at least 3 hours to set. (It will still be warm, but the cold water brings the temperature down enough to pop it straight in the fridge.)
Slice
If using a dish, cut jelly into cubes and scoop out into serving dishes.
Serve
When serving, add any optional garnishes (such as cream, mint, chocolate shavings, coffee beans, maraschino cherries or condensed milk) straight on top of the jelly and eat!
栄養
サービングサイズ
-
カロリー
354 kcal
脂肪総量
1 g
飽和脂肪
1 g
不飽和脂肪
2 g
トランス脂肪
-
コレステロール
-
ナトリウム
71 mg
炭水化物総量
79 g
食物繊維
-
糖質総量
71 g
タンパク質
12 g
2 servings
分量2 minutes
調理時間3 hours 2 minutes
総時間