Category jell-o

50/50 Week 33: Vietnam Rau Câu

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This was a little bit of a fail. But I think moreso in technique, not recipe.

  1. Coffee Jelly
  • 2/3 cup water
  • 1 1/2 tsp agar agar
  • 1 1/2 cup minus 2 tsp coffee
  • 3 Tbs + 1 tsp sugar

2. Coconut Cream Jelly

  • 2/3 cup water
  • 1 1/2 tsp agar agar
  • 3/4 cup + 4 tsp coconut milk
  • 1/3 cup minus 2 tsp milk
  • 1/3 cup minus 2 tsp heavy whipping cream
  • 3 Tbs + 1 tsp sugar

I know the measurements are a little weird, but they were translated from ml & grams

To start off, grab 2 separate pans and dissolve your agar powder in your water. Let it sit for at least and hour.

Place your jelly mold in the freezer to make sure its nice and cold.

Put one of your pans on high heat. When the water starts boiling, the agar powder has completely dissolved and the liquid becomes clear, remove the pan from heat.

Add in coffee and sugar and mix until well blended. If there are still clumps of agar powder or sugar, put the pan back on medium heat and stir until they completely dissolve.

Discard any foam on the surface. Keep the pan warm by putting it on the stove at the lowest heat setting; stir every now and then to prevent the surface from setting.

For the coconut jelly:

In a bowl, pour in coconut milk, milk, and whipping cream. Note that this mixture has to be at room temperature.

Put the other pan on high heat. When the water is boiling and the agar powder has completely dissolved, start to add in sugar and the coconut cream mixture with the pan removed from the heat. Again, if there are clumps of agar powder or sugar, put the pan back up on medium heat and stir until they completely dissolve.

Discard any foam on the surface. Keep the pan warm by putting it on the stove at the lowest heat setting; stir every now and then to prevent the surface from setting.

Now assemble. Take your mold out of the freezer. Pour a thin layer of coffee jelly in the mold, way a couple minutes until it just starts to set up. Use a spatula to break the stream as you pour in the coconut layer. Repeat process until you’re out of jelly.

I let mine set up a little too much. You need to add the next layer when its set, but still tacky. Otherwise you’ll end up like me with completely separate layers haha

50/50 Week 22: New Zealand Jelly Slice

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Ingredients

  • 2 packs of strawberry jell-o
  • 3 cups boiling water
  • 1 packet (250g) superwines or any plain sweet biscuit
  • 175g melted butter
  • 2 Tbs gelatine
  • 1/2 cup boiling water
  • 1 can of sweetened condensed milk
  • juice of 1 lemon

Hooray for no-bake desserts! I’m not going to lie, initially when I was reading about this dessert it struck me as that weird jell-o pretzel dessert that shows up at every redneck cook-out. After tasting it though, its so much better!

Line your desired dish with parchment paper and set aside. Grind up your biscuits in a food processor and combine melted butter and optionally, the zest from a lemon. (I highly recommend bc its delicious) Press into your dish to form the crust and place in fridge for 30 minutes to chill

In a medium bowl, combine gelatine and 1/2 cup boiling water and mix until dissolved. Add the sweetened condensed milk and lemon juice and mix well. Pour over the crust and place back in the fridge for 30-40 minutes until completely set.

Mix your jell-o with the 3 cups of water and let cool- don’t let it set. Pour it on top of your milky layer and then place back into the fridge until set.

Once its all set up, slice into squares and serve. It can be easier if you use a hot knife, but I think that depends on the pan you’re using.

Keep leftovers in a sealed container in the fridge, though, I don’t think leftovers will be much of a problem.