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You know when you´re making a research trying to find some inspiration, and something pops out and you said “THIS IS IT!” And then you don’t rest until you can do it? Well, that’s exactly what happened to me with the recipe I bring you today!
Has anyone heard about Coffe Jelly? Probably yes, but for those who have never heard (which was my case), I will give you a brief description. Coffee Jelly is a dessert originating from the British region (in the early nineteenth century) that was later embraced also by the Japanese culture (early twentieth century). It consists of coffee getaline squares (which can be made with agar or gelatin), which can be eatened in many ways, from heavy cream to condensed milk to simply milk, or even coffee… There is not exactly a rule, as long as you have the coffee gelatin squares, the rest is your choice…
One of the most popular combinations is with heavy cream, condensed milk and espresso coffee to finish, and let’s say that I fell in love with this idea!
The recipe I bring you today is actually inspired by Coffee Jelly, as I told you, but there is no coffee at all on my recipe. Basically i got the idea and created a delicious recipe that can be eaten by kids and adults and everyone will be delirious with the construction of flavors and textures in the mouth!
I call it Yummy Strawberry Jelly and it is a super simple recipe but that it looks super fancy, that will impress any of your guests!
GREEDY | EASY | QUICK | FRESH | TO EAT AND CRY FOR MORE
To make this recipe you will first need to prepare your gelatin. I used Royal Strawberry Vegetable Gelatin because it has the same texture and taste as the conventional non-vegetable gelatin. Sometimes the vegetable jellies are too sweet, and have a harder texture and not so gelatinous, so if you want a good vegan alternative I strongly recommend Royal! (and no, I wasn’t paid to tell you this)
Once you have your gelatin in the fridge waiting to solidify, whip the heavy cream with a little condensed milk. The ideal for this recipe to work perfectly is to use coconut heavy cream, the one that comes in cardboard packaging and ready to beat, instead of ordinary heavy cream, because its texture is truly heavy and creates an incredibly creamy texture, perfect for receiving the jelly cubes on top.
Once the gelatin has solidified, dice it in regular cubes. In a glass you like, but which I sugest to have the size and shape of a whiskey glass, put a generous layer of coconut cream with the condensed milk, then add the jelly cubes, pushing some with your fingers, so that they blend with the cream and create an interesting aesthetic on the outside of the glass.
Finally, mix a little raw cocoa powder with unsweetened soy milk and pour it over the dessert. This finishing touch is the key to the success of this recipe as it will create the perfect harmony of flavors.
You have no excuses to not do this recipe, you don´t even need the oven!
As New Year’s Eve party is just around the corner, why not to serve this delight as dessert on that special night?
2 vegan strawberry gelatin sachets
2 packages of coconut heavy cream (600ml)
1 tbsp of vegan condensed milk
200ml of unsweeted soy milk
2 tsp of raw cacao powder
TO SERVE
6 glasses (whiskey glasses size)
2 vegan strawberry gelatin sachets
2 packages of coconut heavy cream (600ml)
1 tbsp of vegan condensed milk
200ml of unsweeted soy milk
2 tsp of raw cacao powder
TO SERVE
6 glasses (whiskey glasses size)
1- Prepare the gelatin following the package instructions, pour it into a square or rec-tangular shaped glass container and bring to the fridge to solidify. (If you do Royal’s vegetable jelly, your jelly will be ready in about an hour)
2- While the gelatin solidifies, beat the coconut cream with the condensed milk, until the two merge and create a thick and creamy texture.
3- Mix the raw cocoa powder with the vegetable drink until they form a uniform and lump-free liquid.
4- Remove the gelatin from the fridge and cut it into cubes. The regular the size the better.
5- Put the mixture of coconut cream and condensed milk into the glasses. Enough to fill each glass halfway.
6- Now put the jelly cubes on the glass, and push some of them with your fingers to mix with the cream. Arrange them to create an interesting aesthetic on the outside of the glass.
7- Finally pour some of the cocoa mixture with soy drink on the jelly cubes, without being completely submerged. If your liquid still has some lumps, use a small sieve to prevent them to come down for your dessert.
8- Serve immediately, or keep it on the fridge for up to 8 hours.
1- Prepare the gelatin following the package instructions, pour it into a square or rec-tangular shaped glass container and bring to the fridge to solidify. (If you do Royal’s vegetable jelly, your jelly will be ready in about an hour)
2- While the gelatin solidifies, beat the coconut cream with the condensed milk, until the two merge and create a thick and creamy texture.
3- Mix the raw cocoa powder with the vegetable drink until they form a uniform and lump-free liquid.
4- Remove the gelatin from the fridge and cut it into cubes. The regular the size the better.
5- Put the mixture of coconut cream and condensed milk into the glasses. Enough to fill each glass halfway.
6- Now put the jelly cubes on the glass, and push some of them with your fingers to mix with the cream. Arrange them to create an interesting aesthetic on the outside of the glass.
7- Finally pour some of the cocoa mixture with soy drink on the jelly cubes, without being completely submerged. If your liquid still has some lumps, use a small sieve to prevent them to come down for your dessert.
8- Serve immediately, or keep it on the fridge for up to 8 hours.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!