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One of my favourite summer desserts is ‘Coffee Jelly’ which is very popular in Japan. It was quite hot yesterday and I had a craving for it. It is very easy to make. You just need ‘good strong coffee’ and ‘gelatine’. I recommend to make your coffer stronger than usual for the jelly. Icy cold aromatic ‘Coffee Jelly’ with cream and syrup… you really should try it!
The basic ratio of gelatine powder to liquid is 2g to 100ml. Most common gelatine powder weighs 4g per teaspoonful. So, for 1 coffee-cup of coffee (200ml), you need 1 teaspoon of gelatine. It’ s easy to remember, isn’t it?
Syrup can be easily made by mixing ‘1/2 cup water and 1/4 cup sugar’ in a saucepan and cook for a few minutes until slightly thick.