As a versatile ingredient for dessert-making, AROMAT liquid coffee extract concentrates are also ideal for imbuing simple favourites with a caffeinated twist.
Take the humble jelly for example. Those sweet gelatinuous squares are always a crowd pleaser, but perhaps, a tad too plain for more sophisticated tastebuds.
Now, think cubes of coffee-flavoured jelly served in a thick, sweetened cream. Bitter yet sweet.
With AROMAT coffee, its unique flavour profile will be strong enough to hold its own, cutting through the sweetness just enough and not overpowered by the cream once its mixed together.
INGREDIENTS
25g gelatin powder
5 cups water
3-6 tablespoons Aromat Liquid Coffee Extract Concentrate, adjust according to preference
1/2 cup granulated sugar
1 can condensed milk
1 can table cream
DIRECTIONS
In a pot, add water and gradually sprinkle jelly powder, stir until dissolved.
Bring to a soft boil then remove from heat.
Add sugar and coffee powder and stir until completely dissolved.
Pour mixture in a 9x9-inch square pan and let it cool to set.
Using a knife, cut through the coffee jelly horizontally and then vertically to make cubes. It could be big or small cubes.
In a large bowl or container with lid, mix together the sweetened condensed milk and all-purpose cream until well combined. Add the coffee jelly cubes and mix again. Cover and chill.
It is best served cold.
Additional notes:
For the cream, substitute with an equal amount evaporated milk if cream is unavailable.
