From the kitchen
Soy Milk Coffee Jelly
Coffee agar jelly served in lightly sweetened chilled soy milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 2 cups strong brewed coffee, cooled
- Jelly sugar: 2 tbsp plus 2 tsp
- 2 g agar-agar powder, approximately 1 level tsp; check package strength
- 1 1/2 cups plain unsweetened soy milk
- Milk sugar: 2 tbsp plus 2 tsp
- 1 cup ice cubes, optional
Method
- Whisk cool coffee, jelly sugar and agar powder in a saucepan. Bring to a gentle boil and cook for about 2 minutes, or the agar supplier’s activation time, stirring.
- Pour into a shallow heatproof dish. Cool promptly and refrigerate for at least 2 hours until set.
- Warm 1/4 cup of the measured soy milk and dissolve milk sugar. Add remaining milk and chill.
- Cut jelly into small cubes and divide among four glasses. Add optional ice and chilled sweetened milk just before serving.
Cook with confidence
Before you start
What to expect
Coffee agar jelly served in lightly sweetened chilled soy milk.
Before you begin
Divide sugar explicitly between jelly and serving milk.
The important cue
Boil the agar-coffee mixture briefly to activate it, then chill before cutting.
At the table
Add ice only at serving so it does not dilute stored portions.
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