Trial Recipes
Easy Japanese Coffee Jelly
2 servings
분량2 minutes
활동 시간3 hours 2 minutes
총 시간재료
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
방향
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!
영양 정보
1회 제공량
-
칼로리
354 kcal
지방 전체
1 g
포화 지방
1 g
불포화 지방
2 g
트랜스 지방
-
콜레스테롤
-
나트륨
71 mg
탄수화물 전체
79 g
식이섬유
-
총 당류
71 g
단백질
12 g
2 servings
분량2 minutes
활동 시간3 hours 2 minutes
총 시간