Рецепт Kahlua Coffee Jelly
Japanese Coffee Jelly (kōhii zerii) is one of the most popular dessert served in most coffee shops and restaurants in Japan during the summertime. I remember I had one when I was in Japan many years ago. For our hot weather here, I think it is also very suitable to make this Coffee Jelly to ease the heat. I've tweaked the recipe by adding kahlua liqueur into the coffee and I've also changed the cream (some used whipped cream or condensed milk) for the topping to soya milk together with kahlua liqueur to make it more boozy. This Coffee Jelly is not very sweet and has a little bitter taste because I've used the Nescafe classic (stronger black coffee instant powder). So mind you, this is an adult's dessert or for coffee lovers and definitely not suitable for kids.
Kahlua Coffee Jelly
- Ingredients: makes about 6-7 cups
- 600ml Water
- 15g Gelatine powder (1 tbsp + 1 tsp)
- 5 1/2 tbsp Sugar
- 2 tbsp Instant coffee powder (Nescafe classic)
- 1 tbsp Kahlua liqueur
- Topping
- 100ml Soya milk (reduced sugar)
- 1 1/2 tbsp Kahlua liqueur
Method:
Soak gelatine powder with 2 tbsp water, set aside.
Boil water with sugar and reduce heat to medium and add in the gelatine. Stir till gelatine melted and bring to boil again.
Turn off heat, add in coffee powder, stir well and lastly add in Kahlua liqueur. Then pour into moulds or cups. Leave to cool and chill to set in the refrigerator.
For topping: Mix the soya milk and kahlua liqueur together and add about 2 to 3 tablespoons of the mixture over the coffee jelly when serve.
Enjoy & Have A Wonderful Weekend!