Coffee Azuki Gelatin Receta

Cómo preparar Coffee Azuki Gelatin

1. Prepare the Azuki Bean Paste: Rinse 1 cup of dried azuki beans and soak them in water for at least 8 hours or overnight. Drain and rinse again. Place the beans in a pot with 4 cups of water and bring to a boil. Reduce heat and simmer for about 1 hour, or until the beans are very soft. Drain the beans, reserving about ½ cup of the cooking liquid.
2. Mash the cooked azuki beans with a fork or potato masher until mostly smooth. Add 1/2 cup granulated sugar and 1 tablespoon of mirin (optional, for extra sweetness and shine) and mix until well combined. Adjust sweetness to your liking. If the paste is too thick, add some reserved cooking liquid, a tablespoon at a time, until you reach your desired consistency.
3. Prepare the Coffee Jello: In a small saucepan, combine 1 cup of water, 1/4 cup granulated sugar, and 1/4 cup instant coffee granules. Heat over medium heat, stirring until the sugar and coffee dissolve completely.
4. In a separate bowl, whisk 2 teaspoons of unflavored gelatin powder with 2 tablespoons of cold water until dissolved. Add the dissolved gelatin to the hot coffee mixture and whisk until fully combined.
5. Pour the azuki bean paste into individual serving glasses or ramekins. Let it set for 15-20 minutes.
6. Gently pour the coffee jello mixture over the set azuki bean paste. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the jello to set completely.
7. Once set, garnish with whipped cream or a sprinkle of cocoa powder (optional) before serving.