Vanilla coffee jelly
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 37.6
- Total Fat: 1.6 g
- Cholesterol: 3.5 mg
- Sodium: 5.2 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.2 g
- Protein: 0.4 g
View full nutritional breakdown of Vanilla coffee jelly calories by ingredient
Introduction
Agar agar is a jellylike substance from red algae discovered in 1650, in Japan. Finding out its amazing properties as well as inspired by runawayrice.com, I have made a tasty dessert for coffee addicts. As I love French vanilla coffee, the following recipe is to make coffee and cream jelly. It is refreshing, mellow, cold, and healthy, flavoured with vanilla and chocolate, excellent for a hot summer party. See more at http://danieladanaphotographer.blogspot.sk/ Agar agar is a jellylike substance from red algae discovered in 1650, in Japan. Finding out its amazing properties as well as inspired by runawayrice.com, I have made a tasty dessert for coffee addicts. As I love French vanilla coffee, the following recipe is to make coffee and cream jelly. It is refreshing, mellow, cold, and healthy, flavoured with vanilla and chocolate, excellent for a hot summer party. See more at http://danieladanaphotographer.blogspot.sk
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Number of Servings: 15
Ingredients
-
Agar agar – 10 g (I have bought it from Provita.cz, in a natural store)
400 ml water
5 – 6 tbsp granulated white sugar
Coffee layer :
2 tbsp instant coffee
50 ml hot water
100 ml cold water
Cream layer :
3-4 heaping tbsp coconut cream (top of canned milk)
100 - 120 ml half and half
2 tsp sugar with real vanilla
Mix and make final volume to 150 ml
30 g dark ground chocolate for garnishing
Directions
1. Mix agar with 400 ml water in a saucepan, allow to rest for 15 minutes
2. Dissolve coffee in hot water, add cold water to make 150 ml
3. Combine half and half, coconut cream, vanilla sugar to make 150 ml
4. Heat agar in water over medium heat stirring, add sugar and dissolve it when the mixture starts boiling
5. Pour a half of the agar into coffee in the second saucepan
6. Combine remaining agar with cream mixture in the first saucepan
7. Make both saucepans simmering over low heat
8. Pour coffee mixture in a small square dish, I have used a glass rectangle of 9 x 23 cm, 10 cm in height in ice bath (make the ice bath by mixing ice cubes with cold water in a ratio 1 : 1)
9. Let the coffee layer solidify in about 3 minutes
10. When the coffee layer is firm, pour gently the cream mixture on it, it will become firm within 5 minutes
11. Place in the fridge and chill for 1-2 hrs
12. Cut into squares just before serving, garnish with chocolate and serve cold
Serving Size: 15 2 inch pieces
Number of Servings: 15
Recipe submitted by SparkPeople user SWEETLAAB.
2. Dissolve coffee in hot water, add cold water to make 150 ml
3. Combine half and half, coconut cream, vanilla sugar to make 150 ml
4. Heat agar in water over medium heat stirring, add sugar and dissolve it when the mixture starts boiling
5. Pour a half of the agar into coffee in the second saucepan
6. Combine remaining agar with cream mixture in the first saucepan
7. Make both saucepans simmering over low heat
8. Pour coffee mixture in a small square dish, I have used a glass rectangle of 9 x 23 cm, 10 cm in height in ice bath (make the ice bath by mixing ice cubes with cold water in a ratio 1 : 1)
9. Let the coffee layer solidify in about 3 minutes
10. When the coffee layer is firm, pour gently the cream mixture on it, it will become firm within 5 minutes
11. Place in the fridge and chill for 1-2 hrs
12. Cut into squares just before serving, garnish with chocolate and serve cold
Serving Size: 15 2 inch pieces
Number of Servings: 15
Recipe submitted by SparkPeople user SWEETLAAB.