Coffee Agar Jelly
Yield: 2
| prepPrepare a 7½" × 5" mold or dish | ||||||
| 3 shots espresso plus water to make 470 ml total | Simmer espresso, sugar & agar, whisking constantly | Simmer gently 1 min, check no granules remain | Pour into mold, cool 30 min at room temperature | Chill in fridge 3 hrs or until fully set | Cut jelly into ½" cubes | Serve jelly, pour chilled milk on top, add ice cream |
| 45 g sugar | ||||||
| 3 g agar agar powder | ||||||
| 180 ml condensed milk | Mix condensed milk & oat milk, chill | |||||
| 180 ml oat milk or milk of choice | ||||||
| 1 scoop vanilla ice cream | ||||||
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