Coffee Azuki Gelatin Recipes

Steps:

• In a bowl, stir together gelatin and coffee until gelatin dissolves.
• Add extract (if using), milk and an, and stir.
• Pour into a 9x13-inch pan or glass coffee cups.
• Refrigerate until firm (overnight).
• **Making an with canned aduki beans - It adds a couple of hours to the prep time to make the an yourself, but it can be difficult to find if you don't have a good Asian market nearby or you may want to make it yourself so that you can control the sweetness (I make it myself for both reasons). Drain and rinse 2 (15 oz) cans aduki beans (I found them at the whole grocer; kidney beans work in a pinch, but they won't be exactly the same). Bring to a boil with enough water to cover by 1-inch and 1-2 cups of your favorite sweetener (I use 1 1/4 cups raw sugar). Reduce heat and simmer until the beans are soft (just starting to fall apart) and there is little water left (add more water if it cooks off before the beans are done - about 90 minutes). At this point you have Tsubu-an (red beans simmered with sugar).
• For tsubushi-an (red beans simmered with sugar and mashed): roughly process the beans in a food processor (or mash with a potato masher), adding water if needed to bring the beans to a paste consistency. I add half of the an to the dessert at this point, and press the rest.
• For koshi-an (red beans simmered with sugar and mashed, with husks removed): Strain tsubushi-an through a sieve to remove the bean husks and make the paste smoother.

Steps:

• For a firmer jelly, use 1 1/2 envelopes unflavored gelatin.
• Soften gelatin in cold water. Add coffee and stir until gelatin is dissolved. Stir in sugar, salt and vanilla extract. Pour into 8 x 4-inch loaf dish and chill until firm.
• Cut into cubes and spoon into small dessert glasses. Top with whipped cream and sprinkle with finely ground coffee.

Steps:

• In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.

Steps:

• Place the 1 cup cold coffee in a medium bowl; sprinkle the gelatin over the coffee and let stand for 1 minute.
• Add the hot coffee, sugar, and half-and-half; stir until well combined.
• Pour into a 1 quart gelatin mold, large serving bowl, or individual parfait glasses or glass coffee cups.
• Cover, and chill until firm.
• Top with whipped cream and a sprinkle of ground cinnamon or shaved chocolate.

Steps:

• In a large bowl combine gelatin and cold coffee.
• Allow to sit 10 minutes to soften.
• Add hot coffee, sugar and salt; stir until the sugar is completely dissolved and mixture is clear.
• Pour into individual serving dishes and chill till set.
• Serve with sweetened whipped cream.