Coffee with a bounce and a wiggle? Sure, why not. This dessert is hugely popular in Japan, and it is easy to see why. It is incredibly easy to make. You can play with different variations. And when the sun is hot and high, it makes a wonderfully refreshing summer treat. This recipe uses Agar Agar, a setting agent made from seaweed that can be easily found in any good Asian supermarket. It is not only a vegetarian option but also dissolves quickly and imparts no flavour onto the finished jelly. For the rest of this recipe, you will need...
- 450ml brewed FiXX Coffee (Brewed with 30g of coffee, and we used FiXX Organic for a chocolaty boost in flavour profile)
- 30g white sugar
- 5g Agar Agar
- 50ml boiling water
- 10g condensed milk
- 100ml double cream
- Or, you can top it with Irish cream liquor?
- Or your favourite ice cream?
- To begin, brew 450ml of coffee using 30g of ground coffee. We used a Hario V60 for clarity of flavours, but other brewing methods will work fine.
- Once your coffee is brewed, put 50ml of boiling water into a pot with the Agar Agar on medium heat and stir to dissolve all the powder.
- Once dissolved, add your brewed coffee and sugar to the pot and increase the heat to medium-high. Stir constantly to make sure the sugar has dissolved.
- When the coffee starts a rolling boil, take it off the heat and pour the mixture into a rectangular shallow dish. Allow to cool slightly before placing in the fridge.
- Next, mix your condensed milk and cream. You can adjust the amount of either for your preferred sweetness level.
- When your jelly has set (it shouldn't take long!), cut it into cubes and spoon it into your serving dish.
- Pour over your cream mixture and enjoy.