AuthorChef Louise Mabulo
Rating

Is a dessert made with coffee flavored gelatin served with sweetened cream.

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Yields1 Serving
Prep Time25 minsTotal Time25 mins
 1 cup Cold Brew Coffee
For the Silken Tofu (Taho)
 2 cups Soya milk
 2 tbsp Corn starch
 2 tsp Gelatin, Unflavored
 2 tbsp Tapioca pearls
 1 cup Sugar, brown
For Coffee Jelly
 1 cup Brewed Coffee
 1 tbsp Gelatin, Unflavored
1

Using the Breville Precision Brewer, set the brewer into "Cold Brew" setting and activate. Once done set aside the cold brew coffee.

For the Silken Tofu:
2

In a pot, add the cornstarch and gelatin powder. stir in half cup of soy milk. Heat up until the mixture comes to a boil and thickens.
Pour the remaining soymilk and stir well.

3

Pour the mixture through a seive and into a bowl to cool, removing any bubbles. Allow to cool and to set. Reserve for later.

For the Coffee Jelly:
4

Prepare gelatin according to package instructions, substituting water for brewed coffee.

For the Tapioca:
5

Prepare the tapioca according to package instructions, rinse in cold water, and reserve.

For the Arnibal:
6

In a pot, stir in brown sugar over low heat. Allow the brown sugar to melt and cluster. Slowly pour in an even amount of water.
Continue stirring, bringging the mixture to a slow simmer, until sugar syrup thickens and darkens.

To assemble:
7

Layer the tofu, tapioca, coffee jelly and pour about a tablespoon of the sugar syrup over each layer.
Pour in the cold brew coffee. Serve!

Ingredients

 1 cup Cold Brew Coffee
For the Silken Tofu (Taho)
 2 cups Soya milk
 2 tbsp Corn starch
 2 tsp Gelatin, Unflavored
 2 tbsp Tapioca pearls
 1 cup Sugar, brown
For Coffee Jelly
 1 cup Brewed Coffee
 1 tbsp Gelatin, Unflavored

Directions

1

Using the Breville Precision Brewer, set the brewer into "Cold Brew" setting and activate. Once done set aside the cold brew coffee.

For the Silken Tofu:
2

In a pot, add the cornstarch and gelatin powder. stir in half cup of soy milk. Heat up until the mixture comes to a boil and thickens.
Pour the remaining soymilk and stir well.

3

Pour the mixture through a seive and into a bowl to cool, removing any bubbles. Allow to cool and to set. Reserve for later.

For the Coffee Jelly:
4

Prepare gelatin according to package instructions, substituting water for brewed coffee.

For the Tapioca:
5

Prepare the tapioca according to package instructions, rinse in cold water, and reserve.

For the Arnibal:
6

In a pot, stir in brown sugar over low heat. Allow the brown sugar to melt and cluster. Slowly pour in an even amount of water.
Continue stirring, bringging the mixture to a slow simmer, until sugar syrup thickens and darkens.

To assemble:
7

Layer the tofu, tapioca, coffee jelly and pour about a tablespoon of the sugar syrup over each layer.
Pour in the cold brew coffee. Serve!

Cold Brew Taho with Coffee Jelly