Months ago from now, received the loveliest email from a reader of {chasing sofia crumbs}. And because it was the very first email, and because it had been hard to believe that there were any readers at all up until then, it is a special memory; one of the fondest moments ever since starting this blog.
Time has flown by since, but all the while had been thinking of posting something special to thank this lovely reader for her kindness. Ideas came and went, and recipes were tried, but in the end, realized that this simple and flavorful coffee jelly would be perfect, especially with the holiday season right around the corner.
This dessert is a common and much loved dessert in Japan, but have rarely seen it served elsewhere. It is perfect for those of you who are addicted to coffee, and also perfect for hot summer days, but as mentioned above, it would be perfectly refreshing to serve during or after the festive holiday meals which tend to get as heavy as they are merry.
Coffee jelly is also extremely easy to veganize, which was discovered while doing a little online research. For those of you interested, this video is highly recommended.
♥♥♥
TO A,
THANKS SO MUCH FOR THE KIND WORDS AND SO VERY SORRY FOR THE LATE LATE POST. LOVE THAT WE BOTH LOVE COFFEE, AND HOPE YOU ENJOY THIS RECIPE AS MUCH AS I ENJOYED TWEAKING IT. XO
* NOTE
To make the recipe as easy as possible instant coffee is used here, but for those of you who are serious about your coffee, just use 400ml of strong coffee (espresso is too strong) instead of the water and instant coffee.
p.s. a short video after the jump . . . *
* { coffee jelly }
— コーヒーゼリーのレシピは以下 :
{ ingredients } 約 4 個分
イナアガー 5g
グラニュー糖 60g
水 400ml
スターバックス VIA コーヒーエッセンス 3本 (イタリアンローストを使用)
生クリーム
{ how to }
1. 小さめのボウル等でイナアガーとグラニュー糖を粉のまま混ぜ合わせる。
2. 小さめの鍋に入れた水の中にだまにならないよう 1 の粉類をかき混ぜながら少しずつ入れ、火にかける。
3. 沸騰したら、更に1分ほどかき混ぜて煮溶かす。
4. 鍋を火から下ろし、インスタントコーヒーを加えてよく混ぜる。
5. グラス等の容器に流し入れ、室温まで冷ました後、冷蔵庫で冷やし固める。好みで生クリームを添えたら完成。
* CRUSH & SWIRL : A VIDEO
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