I believe the best Vegetarian option to set the jelly desserts is Agar Agar, that has superior texture than Kanten. However, Agar Agar and Kanten are not widely available where I live. I use Queen’s ‘Jel-It-In’ Vegetarian Gelling Powder and I am a big fan of the product. This is how I make my favourite Vegetarian Coffee Jelly using the Vegetarian Gelling Powder. *Note: You can find the Gelatine version Coffee Jelly recipe here.
4 tablespoons Caster Sugar
1 sachet (8g) Queen’s ‘Jel-It-In Vegetarian Gelling Powder’ *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
450ml Good Strong Coffee *read Method 2
Cream OR Milk to serve
- Place Caster Sugar and Gelling Powder (OR Agar Agar) in a saucepan, and mix to combine. This will prevent the gelling powder from getting lumpy. *Note: If you use Agar Agar Powder, use it according to the instruction on the package.
- Make good strong coffee. *Note: I have tried to make jelly with 400ml and also with 500ml, and I liked the texture of the jelly made with 450ml the best. However, it doesn’t really matter. Less coffee makes firmer jelly and more coffee makes softer jelly, only slightly.
- Add Coffee to the saucepan and mix well. Heat over medium heat and bring to the boil, stirring well. Once it started boiling, remove from the heat.
- Cool slightly and pour the jelly mixture into the serving glasses. Skim off any surface bubbles if you wish. *Note: This jelly sets at room temperature. DO NOT leave the mixture in the saucepan for too long.
- When cool enough, place the glasses in the fridge and leave to set. Enjoy with Milk OR Cream. *Note: I broke up the jelly for the above photo.
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