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How to make "coffee jelly"

I like coffee, so I made a simple jelly to make with instant coffee ☕

🍳 coffee jelly

Quantity: 4 cups

Material:

500 ml of warm water until just before boiling

sugar tablespoon 3

instant coffee tablespoon 3

10 g gelatin

~ as you like ~

Fresh cream, cherries

How to make:

① Add sugar, instant coffee and gelatin to hot water and mix well to dissolve.

② Pour into a jelly cup and chill in the refrigerator until it hardens.

③ When it hardens, add fresh cream or cherries as you like 🍒

# sweets _ recipe# sweets # sweetsThe Zubora Recipe# coffee# coffee _ jelly# jellyLet's make cool sweets# sweets # sweets# cafe # home# retro# retro _ cafe# cafe

2022/5/26 Edited to

... Read more同じ材料でも「固まらない」「ダマになる」「もっとぷるぷるにしたい」ってことがあったので、私がやってよかったコツを追記します。 まず、インスタントで作るコーヒーゼリーは“お湯の温度”が重要でした。沸騰させると香りが飛びやすいので、沸騰直前くらいのお湯(この記事の通り)でOK。そこに砂糖→インスタントコーヒー→ゼラチンの順で入れると混ざりやすかったです。ゼラチンは一気に入れると粒が残りやすいので、少しずつ振り入れて「粒が無くなるまで」しっかり混ぜるのがポイント。もしダマができたら、茶こしで一度こすと口当たりが一気に良くなります。 次に「クラッシュゼリー ドリンク」っぽくしたいとき。冷蔵庫でしっかり固めたあと、スプーンで崩してグラスへ。そこに牛乳やカフェオレ(無糖でも加糖でも)を注ぐだけで、喫茶店風のクラッシュコーヒーゼリードリンクになります。甘さは、ゼリー自体を控えめに作っておいて、飲むときにガムシロや練乳で調整すると失敗しにくいです。 それから「コーヒー寒天 レシピ」が気になる人向けの置き換えメモ。ゼラチンの代わりに粉寒天を使うと、ぷるんぷるんより“さっぱり&しっかり”食感になります。寒天は溶かし方が違って、基本は沸騰させて1〜2分煮溶かす必要があるので、ゼラチンの感覚のまま混ぜると固まりにくいです。作る目的が「飲めるクラッシュ」ならゼラチン、すっきり固めたいなら寒天、って選ぶとイメージ通りになりました。 仕上げは、生クリームやさくらんぼをのせるだけで一気にレトロ喫茶っぽくなるのでおすすめ。私は前日に作って冷蔵庫で一晩冷やすと、よりなめらかに固まって“ぷるんぷるん”が安定しました。

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