COFFEE & JELLY AGAR

Sweet, with a soft texture and a thick and warm coffee flavor, this vegetarian gel dessert is mixed with agar to suit adult tastes.

The layers will look different depending on your taste. For a more interesting presentation, you should add coconut sauce in a whipper cream & finish with some spices made from coconut.

DIRECTION

1. Pour half of the coffee into a small saucepan with 2.5 g of agar powder and coffee syrup. Shake constantly, heat the liquid until it boils.

2. After the liquid has boiled, remove it from the stove and pour it into the pitcher with the coffee that has been ordered. Toss to join.

3. Pour half the coffee mixture into a small baking pan & transfer to the refrigerator to set. Leave the rest of the hot coffee mixture on the stove.


4. Mix coconut milk with a cup of water. Heat half the mixture on the stove and stir in coconut sugar & 5.3 g agar. Bring to a boil, stir constantly, then remove from the stove and pour into a jug with the remaining coconut milk mixture.

5. When the coffee layer is ready, but still warm (which should be fast enough), pour half the coconut mixture & move the plate back to the refrigerator.

6. Make coconut sauce: mix remaining coconut milk with a touch of sugar & salt.

7. When the coconut coating of the main jelly has been set (but is still warm), remove it from the refrigerator and pour the remaining coffee mixture. Return to the refrigerator to prepare coffee.

8. When the 2nd layer of coffee has been arranged (but is still warm) pour it into the mixture so that the remaining coconut. Return the plate to the refrigerator until it is completely ready.

9. Slice a portion of dessert gel, sprinkle with a little coffee syrup, coconut sauce, and (if desired) chopped young coconut