I have tried to make coffee jelly with agar, but that was disappointing. Even high-quality beans did not get me any good result, compared with gelatin-based recipes: The texture is different, but it is mainly the taste that disturbed me. I expect, perhaps, to have a neutral base for the jelly, so that the coffee flavour remains plain and strong. I also like the smoothness of gelatin compared with, say, agar.
Is there a good combination of beans and ingredients to make a vegetarian coffee jelly?
Som extra details:
- Tried with agar only.
- Hot coffee added to the mix.
- Temperature-room cooling, then fridge cooling.
Best Answer
I've used agar agar before with this recipe. Although I've never tried it myself with coffee beans, the trick might be to use instant coffee, which is what I find is almost the case with other desserts with coffee flavor. I also add 1 teaspoon of vanilla essence right at the end, which lifts the flavor and also sieve before letting it set. I generally put it in the fridge and speed up the setting process.