I have tried to make coffee jelly with agar, but that was disappointing. Even high-quality beans did not get me any good result, compared with gelatin-based recipes: The texture is different, but it is mainly the taste that disturbed me. I expect, perhaps, to have a neutral base for the jelly, so that the coffee flavour remains plain and strong. I also like the smoothness of gelatin compared with, say, agar.
Is there a good combination of beans and ingredients to make a vegetarian coffee jelly?
Som extra details:
- Tried with agar only.
- Hot coffee added to the mix.
- Temperature-room cooling, then fridge cooling.