Recette de gelée de café

Indicazioni

1. Place the Caster Sugar and Special Ingredients Agar Agar Powder into a pan and mix well. This will prevent the Agar Agar from becoming lumpy.

2. Make up 450ml good strong coffee. Making less coffee will create a slightly firmer jelly, whilst making more coffee will create a slightly softer jelly.

3. Add the coffee to the pan and mix well. Heat over a medium heat and bring to the boil, stirring continuously. Once the mixture starts to boil, remove it from the heat.

4. Allow the mixture to cool slightly before pouring into jelly moulds. Skim off any surface bubbles.

5. Place the jelly moulds and mixture into the fridge and leave to set.

6. Serve with Cream, Milk, Ice Cream or Yoghurt.