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Coffee & Cream Jelly (rec n pic)

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun May 12, 2013 1:37 pm    Post subject: Coffee & Cream Jelly (rec n pic) Reply with quote

Using a mini bundt pan from Stadter Germany for this..its about 1 cupcake size. Good for per serving.



using a large Bundt pan for this



For the Coffee (caramel layer)
Ingredients

10g Konnyaku Jelly powder
200g fine sugar
600 ml water
400ml Evaporated milk
3 tbsp instant coffee
3 tbsp Bailey's Cream*

*if you prefer a non-alcholic version, omit Bailey's Cream. You do not need to subsitute it with anything else.

For the Cream layer
Ingredients

10g Konnyaku Jelly powder
200g fine sugar
600 ml water
400ml Evaporated milk
1.5 tbsp Vanilla Bean Paste

Method:
1. Melt coffee powder with 2 tbsp of hot water. Set aside.
2. Add water, milk, sugar, coffee into a pot to boil. Sprinkle Konnyaku powder and use a whisk to blend it in.
3. Stir till it boils, the mixture should look thick like syrup. Sugar must be melted. Now add the Bailey's Cream and stir in.
4. Pour the coffee layer into desired moulds till half full(50% full). Leave it to set for about 10 to 15 mins in a cool area.
5. While its still cooling, repeat the process with the cream layer.
6. Turn off heat when the syrup is slightly thick. Leave it to cool slightly(about 5 mins), give it a good stir and slowly pour the cream liquid into the mould.
7. Fill to the top and leave it to set or firm up in the fridge. It takes 15 mins to set a mini cake size and 1 hour for a whole cake size.
8. Serve chilled..

Notes
Replace Konnyaku jelly powder with Gelatine or Jello Powder(no colour)
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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