Layered Coffee Jello Recipes
COFFEE JELLY
A refreshing Japanese summertime treat! My favorite way to serve it is with frozen whipped cream and chocolate sauce, although it's also delicious with ice cream, regular whipped cream, or flavored coffee cream! It can be served solid in glasses, or cubed in bowls.
Provided by Sarah
Categories World Cuisine Recipes Asian Japanese
Time 6h10m
Yield 4
Number Of Ingredients 4
Steps:
- Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 9.4 g, Protein 1.6 g, Sodium 6 mg, Sugar 9.4 g
COFFEE-AZUKI GELATIN
A sweet layer of an topped with a layer of creamy coffee jello. An is a common ingredient in Japanese confections. No doubt bean paste in dessert sounds weird to those who have never tried it, but it actually tastes very good and has some nice health benefits, adding protein and fiber to help counter all the fat and sugar usually found in desserts. Cooking time is the chilling time.
Provided by littleturtle
Categories Gelatin
Time 6h10m
Yield 16-32 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, stir together gelatin and coffee until gelatin dissolves.
- Add extract (if using), milk and an, and stir.
- Pour into a 9x13-inch pan or glass coffee cups.
- Refrigerate until firm (overnight).
- **Making an with canned aduki beans - It adds a couple of hours to the prep time to make the an yourself, but it can be difficult to find if you don't have a good Asian market nearby or you may want to make it yourself so that you can control the sweetness (I make it myself for both reasons). Drain and rinse 2 (15 oz) cans aduki beans (I found them at the whole grocer; kidney beans work in a pinch, but they won't be exactly the same). Bring to a boil with enough water to cover by 1-inch and 1-2 cups of your favorite sweetener (I use 1 1/4 cups raw sugar). Reduce heat and simmer until the beans are soft (just starting to fall apart) and there is little water left (add more water if it cooks off before the beans are done - about 90 minutes). At this point you have Tsubu-an (red beans simmered with sugar).
- For tsubushi-an (red beans simmered with sugar and mashed): roughly process the beans in a food processor (or mash with a potato masher), adding water if needed to bring the beans to a paste consistency. I add half of the an to the dessert at this point, and press the rest.
- For koshi-an (red beans simmered with sugar and mashed, with husks removed): Strain tsubushi-an through a sieve to remove the bean husks and make the paste smoother.
Nutrition Facts : Calories 173.3, Fat 4.3, SaturatedFat 2.7, Cholesterol 16.9, Sodium 72.4, Carbohydrate 27, Sugar 27, Protein 7.4
COFFEE GELATIN DESSERT
Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!
Provided by MARDEE_C
Categories World Cuisine Recipes Asian Japanese
Time 6h15m
Yield 5
Number Of Ingredients 6
Steps:
- In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 30.9 g, Cholesterol 32.7 mg, Fat 8.9 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 22.1 mg, Sugar 30.1 g
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- Divide the gelatin sachets, two sachets for the coffee layer, and two sachets for the cream layer.
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- For the cream layer: empty the remaining two gelatin sachets in ½to cup of cold water. Let it absorb the water, and after a few minutes, add the remaining ½ cup of sugar and ½ cup hot water. Stir until sugar and gelatin are dissolved. In a separate bowl, mix the half and half with the coconut cream until it’s uniformly mixed. Pour the gelatin mixture over the cream, little by little, and stir continuously until the coconut cream is fully mixed with the gelatin.
- Check the coffee gelatin layer to see if it’s set. When you touch it with your finger, it should not stick at all. It doesn’t have to be very firm at this point, but at least partially set. This takes about 20 to 45 minutes. If it’s set, pour the coconut cream jelly, cover with plastic wrap, and place it in the fridge. Let it set properly for about 4 hours. When it’s all set and is firmed, cut it into square pieces and serve.
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