Coffee addicts unite! Time to feed my unhealthy addiction to coffee. I LOVE coffee. And espresso. There are few things I look forward to more than sipping on an excellent cup of black coffee or cappuccino every morning.
I’m the type that feels crazy if I intake too much caffeine so I can only drink about a cup a day. Which leaves me very picky about what I “spend” my coffee of the day on. Now that you know how much of a coffee weirdo I am, you can see why this coffee jelly affogato is the new love of my life. It’s a scoop (or two) of creamy cold vanilla gelato (or ice cream) topped with coffee jelly, then topped with fresh hot espresso. Did I just BLOW YOUR MIND!? I hope so! If you even slightly enjoy coffee you need to try it out – you won’t regret it.
- 2 cups of freshly brewed coffee
- 1 tablespoon of agar agar powder (or unflavored gelatin)
- 2 tablespoons sugar
- 4 tablespoons hot/boiling water
- freshly brewed espresso
- Vanilla ice cream or gelato
To make the coffee jelly:
Brew 2 cups of strong coffee. Add 2 tablespoons of sugar and mix well.
In a small bowl, mix the agar agar powder and 2 tablespoons of hot water. Add the water slowly to the powder while mixing to prevent clumps.
Then, pour the coffee and agar mixture together in a small saucepan. Heat on low-medium (just to a simmer) while stirring occasionally to make sure the sugar and agar dissolves all the way. Simmer and mix for about five minutes.
Remove from heat and transfer to a small to medium size dish (depending on what size you want the coffee jelly cubes – I used a 6”x8” dish). Use a spatula to carefully smooth the surface and pop any air bubbles. Put the dish in the fridge and let set and chill for a few hours.
To make the affogato:
Cut the coffee jelly into cubes.
Make the espresso and put aside. I used a Primula 3-cup espresso maker to brew my espresso on the stove top.