How to make a vegetarian coffee jelly?
I have tried to make coffee jelly with agar, but that was disappointing. Even high-quality beans did not get me any good result, compared with gelatin-based recipes: The texture is different, but it is mainly the taste that disturbed me. I expect, perhaps, to have a neutral base for the jelly, so that the coffee flavour remains plain and strong. I also like the smoothness of gelatin compared with, say, agar.
Is there a good combination of beans and ingredients to make a vegetarian coffee jelly?
Som extra details:
- Tried with agar only.
- Hot coffee added to the mix.
- Temperature-room cooling, then fridge cooling.
Best Answer
I've used agar agar before with this recipe. Although I've never tried it myself with coffee beans, the trick might be to use instant coffee, which is what I find is almost the case with other desserts with coffee flavor. I also add 1 teaspoon of vanilla essence right at the end, which lifts the flavor and also sieve before letting it set. I generally put it in the fridge and speed up the setting process.
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What is coffee jelly made of?
Coffee jelly is a dessert made from black coffee and gelatin. Once common in British and American cookbooks, it gained popularity in Japan in the 1960s after a Japanese chain coffee shop branch first made the concoction.Is coffee jelly healthy?
Coffee jelly is a nutritious snack or delicious dessert everyone will love. It provides a perfect and healthy alternative to your usual coffee routine. You can add your favorite syrups, drinks and toppings and its suitable for every occasion.How do you make coconut coffee jelly?
In a coffee press, add coffee grind and boiling hot water. Press out the grind. Pour the coffee into a small pot and whisk maple syrup, agar agar powder, and coconut milk. Bring to a boil and then a low simmer, keep over low heat to prevent this from solidifying into a jelly.Is coffee jelly bitter?
Japanese Coffee Jelly | TASTE. The combination of coffee, agar, and cream makes coffee jelly an extraordinarily simple dessert\u2014it's bouncy and chewy, milky sweet and bitter, creamy yet gel-like. You can serve it as plainly or as elaborately as you'd like.How to Make Vegan Coffee Jelly with Coconut Milk
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Answer 2
With gelatin on the glossy, bouncy, and stretchy end, and agar sort of on the opposite... perhaps OP can try konnyaku, a starch developed by the Japanese and currently much used in their (& Chinese & Korean) snack products...
It's from a root plant, and behaves somewhere inbetween the gelatin and agar... Glossy and bouncy like the former (stretches just a tad less), vegan like the latter, and remains comfortably solid in room temperature...
In Hong Kong Starbucks I've had a cold latte with little coffee jelly cubes in it... Think it's konnyaku from the texture... While I think it's from a supplier, what OP wants to make definitely exists...
So do look it up and see how it works out, eh ?
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