Summer’s fast approaching. And you are currently looking for something to quench the summer heat, I guess. Here’s an easy jelly in a creamy coffee-flavored dairy base refreshment that you will surely love!
A now becoming popular dessert in the Philippines, coffee jelly originated and first became popular in Japan. It is a mix of an alga jelly with sweetened coffee, which was developed in the Taisho period. Coffee jelly in Japan is made from sweetened coffee added to alga, a jelly made from algae and called kanten in Japanese.
Commonly, the jelly is cut into cubes and served in a variety of ways. Sometimes, these cubes are added to milkshakes, or as garnish on ice cream sundaes. More often, coffee jelly is added to a cup of hot or iced coffee. In the Philippines, this now becoming more common in fiestas as dessert, as is, or poured with condensed milk or cream.
Coffee jelly is very easy to make, not to mention that it can be very cheap, but a tasty dessert. A parent can even use this as a pastime or bonding time with their kids. This could also be an all-time favourite of coffee lovers who don’t want to feel guilty of sipping a cup of coffee after every meal.
Try this recipe and surely, you’ll go back doing more. Enjoy!
- 1 pack Unflavored Gelatin (Mr. Gulaman)
- 2 tablespoon Coffee (instant)
- 3/4 cup Sugar
- 1 pack Condensed milk (250 ml)
- 1 pack All-Purpose Cream (250 ml) or Heavy Cream
- 1 1/2 liters Water
- Dissolve the gelatin in 1 1/2 liters of water (or follow instructions on packaging).
- Bring to a boil until fully dissolved, then add the sugar. Remove from heat.
- Stir in the instant coffee and dissolve thoroughly.
- Transfer in a shallow container to spread about 1 inch thick. Set aside.
- When the gelatin sets, cut into cubes.
- In a a separate container, blend the all-purpose cream and condensed milk.
- Add the gelatin and refrigerate.
- Serve chilled.
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