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COFFEE JELLY OR SHERBET
Jelly Gelatine 20g (2 and 1/2 package) (Knox Original Gelatine Unflavored) Cold water 200 cc Sugar 100g Hot Coffee 1600cc (7 cups in measurement cups) * Coffee pot may have "coffee cup" measurement which is different. Mint leaves for ganishment 7-cup mold or individual cups Canola oil spray Sherbet After the gelatin become firm, this coffee jelly can be enjoyed as sherbet, so you may want to make half into a loaf pan and the other half into small individual cups which can be put into freezer. Enjoy with honey if you like. *No peanuts, tree nuts, milk, eggs, soy, wheat |
Coffee Jelly
Coffee Jelly Sherbet
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1. Sprinkle gelatin over cold water. Set aside more than 5 minutes.
2. Make hot coffee.
3. Mix coffee and sugar until sugar completely dissolves. Add gelatin and mix until gelatin completely dissolves.
4. Pour into the sprayed loaf pan and/or individual mold cups.
5. Refrigerate about 3 - 4 hours until gelatin sets.
6. If you would like to make the sherbet, put the coffee jelly into the freezer about 2 hours.
2. Make hot coffee.
3. Mix coffee and sugar until sugar completely dissolves. Add gelatin and mix until gelatin completely dissolves.
4. Pour into the sprayed loaf pan and/or individual mold cups.
5. Refrigerate about 3 - 4 hours until gelatin sets.
6. If you would like to make the sherbet, put the coffee jelly into the freezer about 2 hours.
