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Dans la lune

August 1, 2020

Coffee Jelly with agar agar

Coffee Jelly with agar agar

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Coffee Jelly with agar agar

Ingredients

  • 500ml Coffee (any of your favorite, instant, nespresso...)
  • 60g white sugar
  • 2.5 to 3g agar agar
  • Some whipped cream

Instructions

  • 1. In a small cup, mix together sugar and agar agar well.
  • 2. In a small saucepan, pour the coffee and add sugar mix (from step 1).
  • 3. Bring the coffee to a boil over high heat, stirring occasionally. Once boiling, turn down the heat and simmer for about 1 minute or until sugar mix are completely melted.
  • 4. Transfer into a heat-safe baking dish or serving dishes. Let it cool to room temerature.
  • 5. Then, continue to set the jelly in the refrigerator for a few hours until cold and very firm.
  • 6. Cut into bite sizes and serve with whipped cream on top :)
© 2022 Copyright Dans la lune

4 Comments Filed Under: Chilled Desserts, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking

January 23, 2020

Coffee Kohakuto

Coffee Kohakuto

Print this recipe
Prep Time
30 minutes
Total Time
30 minutes
Coffee Kohakuto

Ingredients

  • 50ml espresso coffee
  • 50ml water
  • 1.3g agar agar
  • 100g white sugar

Instructions

  • 1. Have a container ready (high temperature proof) and coat with oil lightly, using a paper towel.
  • 2. In a small cooking pot, add water and agar powder. Melt the powder over medium heat, stirring constantly to prevent burning. Heat and stir until the agar powder melts completely. It usually takes about 1 to 2 mins.
  • 3. Add the sugar. Melt the sugar, stirring constantly to prevent burning with a spatula. It will be very foamy and bubbly. Keep on stirring for about 2 to 3 min.
  • 4. Remove from the heat and immediately pour the espresso. Mix well.
  • 5. Transfer into a prepared container through the sieve.
  • 6. Chill in the fridge until it has set. It should be firm enough to cut.
  • 7. Remove from the fridge and cut into small pieces, using the knife or even with your hand (about 2 to 3 cm dices) and place them on a baking sheet. You can also coat the pieces with sugar to make them sweeter.
  • 8. Let the candies sit there for 2 to 3 days (it may even take up to 5 days, as it depends on so many factors : climate, season,...). Eventually their surface should dry out completely. The candies will be crystallized with a jewelry finish. They are crunchy outside, but inside texture is like jelly.
  • 9. You can keep your “kohakutou” in an airtight container for about 2 weeks.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Candies, Cooking, Cooking Recipe, Sweet cooking

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