Recipe for cooking coffee jelly
Recipes from Japan and Korea :: Japanese and Korean Desserts
1 envelope unflavored gelatine* 1/4 c. cold water 1 3/4 (one and three-fourth) c. strong, hot coffee 1/4 c. sugar 1/8 tsp. salt 1 tsp. vanilla extract Whipped cream Finely ground coffee (optional) * For a firmer jelly, use 1 1/2 envelopes unflavored gelatine. Soften gelatine in cold water. Add coffee and stir until gelatine is dissolved. Stir in sugar, salt and vanilla extract. Pour into 8 x 4-in. loaf dish and chill until firm. Cut into cubes and spoon into small dessert glasses. Top with whipped cream and sprinkle and distribute with finely ground coffee. Yields 3 to 4 servings.
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