How to make coffee jelly! This is a quick but delicious coffee dessert taken to the next level with speciality coffee. Hope You Enjoy!
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Ingredients:
15g gelatin (about 1 1/2Tbsp)
3 Tbsp water
60g sugar
480 ml coffee (Citrusy and acidic coffee works well. I used a Kenya)
50 ml heavy cream
1 Tbsp sugar
Instructions:
1. In a medium bowl, soak the gelatin in 3 Tbsp water for a couple of minutes. Add 60 grams sugar and hot coffee, then stir well to melt the gelatin completely. Cool to room temperature.
2. Pour into container of choice and refrigerate for at least 4 hours.
3. Whip the heavy cream and sugar until thick but still runny. Pour over jelly.
Enjoy!
Instructions for the coffee:
35 grams of coffee, medium fine grindsize
550 grams of 90 degree water
0.00 Pour 100 grams of water over the coffee
0.45 Pour rest of the coffee in slow circles
Give small spin and let drain down.
Music: Cantina band lofi by Closed on Sunday
Follow me on twitter for daily brewing and behind the scenes! https://twitter.com/CoffeewithCarl1
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