This recipe is a twist to my earlier post on the Coffee and Cream Agar Jelly. Let’s say you can’t get to an Asian grocery store to buy agar agar powder and because you’re so busy you don’t have the time to make the dessert layer by layer but still want to enjoy this cool, refreshing dessert. Well, I have a recipe shortcut for making this dessert that is eye-catching and mouth-pleasing! My inspiration was the turtle brownie with its beautiful flow of dark brown and caramel colors. You’ll be happy to know there’s no wrong way to make this version of the dessert. Swirl the coffee and cream as much or as little as you’d like for the most appealing dessert.
4 envelopes of unflavored gelatin (total of 1 ounce or 28 grams)
2 cups water
3/4 cup sugar
For the Coffee Layer:
4 tsp instant coffee (I use 2 packets of Starbucks Via)
1/4 cup hot water
3/4 cup cold water
For the Cream Layer:
1/4 cup half and half
3 heaping Tbsp coconut cream (this is the top portion of canned coconut milk)
1/2 cup cold water
Mix the instant coffee with hot water. Stir to dissolve. Add cold water to make 1 cup.
Combine the half and half and coconut cream. Add cold water to make 1 cup.
In a medium saucepan, add 1 cup water. Sprinkle gelatin over the water and let stand for 1 minute. Add the remaining 1 cup water and sugar. Heat the mixture over Medium heat stirring constantly to dissolve the gelatin and sugar, approximately 4-5 minutes. Turn off the heat.
Measure out 1 cup of the gelatin mixture into a shallow dish and leave the remaining in the saucepan.
Add the coffee mixture to the gelatin mixture in the dish. Stir well to combine. Place the dish in the refrigerator.
Pour the cream mixture into the saucepan and combine.
After refrigerating the coffee mixture for 1 hour, remove from fridge.
Drizzle the cream mixture on top of the coffee mixture. (Coffee mixture should just be starting to set.) Use a spoon to create swirls if desired. Return dish to the refrigerator and chill for at another 3 hours.
To serve, cut into slices or squares.
Yields: 6-8 servings