Coffee & Cream Agar Jelly

Method18 steps

1. 1

   Step 1: Steep the Thai coffee powder (4–6 tbsp) in 1 1/2 cups (360ml) of hot off-the-boil water (1½ cups) for about 5 minutes. I put my coffee in a cloth "coffee bag" and let the bag sit in water (see video), but you can also add coffee directly to water and strain it out through whatever coffee filter or fine-weave cloth you have.

   Brew Thai coffee · 5 minUses 4–6 tbsp Thai coffee powder · 1½ cups water for coffee

2. 2

   Step 2: Meanwhile in a small pot, mix agar agar powder and the remaining 1 1/2 cups (360ml) water in a small pot. Bring to a full boil over high heat, stirring constantly.

   Uses 2 ½ tsp (6.5 g) agar agar powder (make sure you're using powder, not flakes!) · remaining 1½ cups coffee-layer water for agar

3. 3

   Step 3: Once it comes to a full boil, turn down the heat and check to see that the agar agar powder has completely dissolved by spooning some liquid into a metal spoon, then pour off the liquid and look to see if there are any grains of powder stuck to the spoon. If not, you're good to go!

   Uses coffee-layer agar boiled in the remaining one and a half cups water

4. 4

   Step 4: Add the coffee, sugar and a little pinch of salt to the agar agar solution. Bring to a simmer to make sure all the sugar has dissolved, then at this point you can taste to see if you're happy with how sweet it is. Feel free to add more sugar to taste.

   Uses ½ cup (120ml) sugar · salt · extra coffee-layer sugar to taste · coffee-layer agar fully dissolved, with no grains visible on a spoon · coffee steeped five minutes in one and a half cups hot water and strained

5. 5

   Step 5: Keep the pot covered and hot while you make the cream layer.

   Uses dissolved coffee agar mixed with brewed coffee, half a cup sugar and a little pinch of salt

6. 6

   Step 6: In another small pot mix the agar agar powder and the water in a small pot. Bring to a full boil over high heat, stirring constantly.

   Uses 1 ½ cups (360ml) water · 2 ½ tsp (6.5 g) agar agar powder

7. 7

   Step 7: Once it comes to a full boil, turn down the heat and check to see that the agar agar powder has completely dissolved.

   Uses cream-layer agar boiled in one and a half cups water

8. 8

   Step 8: Add the coconut milk, evaporated milk, sugar and salt to the agar agar solution. Bring to a simmer to make sure all the sugar has dissolved, then at this point you can taste to see if you're happy with how sweet it is. Feel free to add more sugar or salt to taste.

   Uses ½ cup (120ml) sugar · ¾ cup (180ml) evaporated milk · ¾ cup (180ml) coconut milk (see note 2) · salt · extra cream-layer sugar to taste · extra cream-layer salt to taste · cream-layer agar fully dissolved

9. 9

   Step 9: Keep the pot covered and hot.

   Uses cream agar mixed with evaporated milk, coconut milk, half a cup sugar and a pinch of salt

10. 10

    Step 10: Use a heatproof mold; the full recipe fills an 8-inch by 2-inch round pan. If using a large rigid mold, grease it with a very light oil coating if needed. Flexible silicone or individual molds are easier to unmold.

    Uses very light coating of oil for rigid mold, only if needed

11. 11

    Step 11: Pour the hot cream mixture through a fine sieve to catch any milk skin. Keep both mixtures covered and hot without allowing them to simmer away; rewarm gently if needed.

    Uses cream mixture kept covered and hot without reducing

12. 12

    Step 12: Choose the colour you want on top after unmolding and start with that mixture. Pour a measured layer into the mold; the author uses 1 cup per layer, with about 3 cups total of each colour. Keep the unused mixtures hot.

    Uses hot coffee mixture; use first if coffee is to be the top layer after unmolding · hot cream mixture strained to remove milk skin; use first if cream is to be the top layer

13. 13

    Step 13: Let the first layer set just enough that you can press on it, while it is still soft and elastic underneath. Do not let it become cold and solid. A fan can speed setting. The author large mold took about 5 minutes for the first layer and up to 15 minutes for later layers; smaller molds set faster.

    Uses measured first layer poured into the mold, with remaining mixtures kept hot

14. 14

    Step 14: Gently pour the other hot mixture onto the just-set first layer without breaking it. The new mixture should still be steaming so the layers bond.

    Uses first layer set enough to press but still soft and elastic underneath · remaining hot coffee mixture, only if coffee is the next layer · remaining hot cream mixture, only if cream is the next layer

15. 15

    Step 15: Continue alternating measured layers, allowing each to set just soft and elastic before the next hot pour. Use the remaining mixtures and keep them hot between pours; do not allow an intermediate layer to become cold and solid.

    Uses two warm layers joined together · remaining hot coffee mixture for alternating layers · remaining hot cream mixture for alternating layers

16. 16

    Step 16: When all layers are assembled, chill the mold in the refrigerator until the jelly is cold and fully set.

    Uses all chosen layers assembled and allowed to set before chilling

17. 17

    Step 17: Unmold close to serving time. For a rigid mold, run a thin spatula around the edge, adding a few drops of water if needed, then invert onto a platter or board and gently wiggle to release. For silicone, invert and press the bottom inward; loosen individual molds around the sides.

    Uses a few drops water around rigid mold edges to release jelly, only if needed · layered jelly chilled until cold and set

18. 18

    Step 18: Cut the chilled layered jelly into portions and serve. Keep it in its mold until near serving to limit water seepage from the cut or unmolded gel.

    Uses cold layered jelly released from the mold near serving time