Coffee Jelly (BA)
Coffee Jelly
I make my own cold-brew concentrate at home (any kind of coffee will do-rich, toasty dark roasts, fruity and floral light roasts), but store-bought concentrate works just as well. Most commercially available brands use a 1:1 ratio of concentrate to water, so that’s what I use here. Not all brands are the same, though, so check the serving instructions and adjust as necessary.
Here’s how to make it:
Bring 1 cup water to a boil in a small saucepan. Add 2 tsp. agar-agar, 1 Tbsp. granulated sugar, and 1 pinch kosher salt, whisking until dissolved. (I’ve also tested this with gelatin, but I personally much prefer the texture with agar-agar, which turns out firmer and more substantial. Many Asian markets carry agar-agar, but if you have trouble finding it near you, you can always order it online.) Remove from heat, let cool slightly, then stir in 1 cup cold-brew concentrate.
Pour mixture into an 8x8" baking dish, then chill in the fridge until set, at least 2 hours.
Meanwhile, beat 1 cup heavy cream and 1 Tbsp. granulated sugar in a medium bowl with a handheld mixer or whisk until soft peaks just begin to form. Cover and chill until ready to serve.
When you’re ready to serve, cut the coffee jelly into a grid of roughly ½"-¾" cubes. Divide into four dessert cups and dollop with the prepared whipped cream. Garnish with chocolate shavings, a dusting of ground cinnamon or sifted unsweetened cocoa powder.
Coffee jelly has been part of my repertoire for almost 15 years, generally as a refreshing summer dessert, but sometimes with breakfast or brunch for a more playful caffeine delivery. Every now and then, I’ll have it as an afternoon pick-me-up. It’s delicious anytime of day, but don’t forget it’s caffeinated.
https://www.bonappetit.com/story/coffee-jelly
I make my own cold-brew concentrate at home (any kind of coffee will do-rich, toasty dark roasts, fruity and floral light roasts), but store-bought concentrate works just as well. Most commercially available brands use a 1:1 ratio of concentrate to water, so that’s what I use here. Not all brands are the same, though, so check the serving instructions and adjust as necessary.
Here’s how to make it:
Bring 1 cup water to a boil in a small saucepan. Add 2 tsp. agar-agar, 1 Tbsp. granulated sugar, and 1 pinch kosher salt, whisking until dissolved. (I’ve also tested this with gelatin, but I personally much prefer the texture with agar-agar, which turns out firmer and more substantial. Many Asian markets carry agar-agar, but if you have trouble finding it near you, you can always order it online.) Remove from heat, let cool slightly, then stir in 1 cup cold-brew concentrate.
Pour mixture into an 8x8" baking dish, then chill in the fridge until set, at least 2 hours.
Meanwhile, beat 1 cup heavy cream and 1 Tbsp. granulated sugar in a medium bowl with a handheld mixer or whisk until soft peaks just begin to form. Cover and chill until ready to serve.
When you’re ready to serve, cut the coffee jelly into a grid of roughly ½"-¾" cubes. Divide into four dessert cups and dollop with the prepared whipped cream. Garnish with chocolate shavings, a dusting of ground cinnamon or sifted unsweetened cocoa powder.
Coffee jelly has been part of my repertoire for almost 15 years, generally as a refreshing summer dessert, but sometimes with breakfast or brunch for a more playful caffeine delivery. Every now and then, I’ll have it as an afternoon pick-me-up. It’s delicious anytime of day, but don’t forget it’s caffeinated.
https://www.bonappetit.com/story/coffee-jelly