July 22, 2018
OH HO HO~ This is quite the cooking video. I made three test versions with instant coffee…one with honey, one with maple syrup, which both tasted terrible. I tried making a sweet coconut cream agar agar but the instant coffee underneath murdered it. I made another where I didn’t add enough gelatine. This super simple recipe was creating a lot of problems for me, but all my test versions paid off. I knew what the key was to good coffee jelly.
It’s the coffee.
No matter how cute the shape, if it tastes super bitter no amount of sugar or cream will cover it up. It’s like burning garlic and onions. You can taste the burn throughout all the food. So, whether you like sweet coffee jelly or not, start with good tasting coffee and pick your jelly of choice, and mold, last.
Pick your coffee of choice and prepare 2 cups of it.
For AGAR AGAR, cool the coffee before using it.
For gelatin, using warm coffee is fine.
Read the AGAR AGAR recipe provided on your package for the correct ratios. My package calls for one full agar agar stick (4G) to 2 cups of liquid.
1. Unceremoniously add the pre-made COOL coffee to a pot on the stove. Add the AGAR AGAR and mix.
2. Turn the heat up and bring to a boil. (if you want to add sugar, do it now)
3. Boil for 2 minutes and the turn down to a simmer.
4. Use a spoon and do the spoon test, looking for granules of undissolved agar agar.
5. Turn off the heat once it passes.
6. Pour into silicon molds, square/rectangular pan, or into glass cups. Let cool a bit before putting in the fridge.
5. Wait until fully set (1-2 hours) and top with vanilla ice cream or whipped cream. OR BOTH.
Read the recipe provided on your package for the correct ratios. My recipe is two full powdered gelatin sticks (4G) to 2 cups of liquid.
1. Bloom the gelatin by sprinkling it on the surface of a shallow bowl of cool water. Wait 5-10 minutes.
2. Unceremoniously add the pre-made coffee to a pot on the stove and turn to maximum. Once it begins to get warm, add the pre-bloomed gelatin. Turn the heat down to a simmer. (if you want to add sugar, do it now)
3. Keep mixing it to make sure you’ve dissolved all the gelatine but DO NOT bring to a boil or the gelatin will be damaged and won’t “jell” as well.
4. After 5 minutes, kill the heat. Pour into a square/rectangule dish or into glass cups. Let cool a bit before putting in the fridge.
5. Wait until fully set (2-4hours) and top with vanilla ice cream or whipped cream. OR BOTH.
1/2 Cup Heavy Cream
1/2 TBSP sugar
1 TSP vanilla extract
1. Put your bowl and whisks into the fridge at least 15 minutes before starting.
2. Using cold everything, whisk until thick. Add the sugar + vanilla.
3. Keep beating until the whisk forms light-medium peaks on the surface.
4. Put into a zip top bag, clip a small hole off a corner, and gently twist the bag until the whipped cream is loaded up and ready to go like a piping bag.
Let me know if you have any experience of difficult cooking days in your life. Make me feel better. Please console me with your disastrous kitchen experience.