Coffee Jello

My friend (JY) posted a blog about making "Coffee Jello." She first became acquainted with "Kohi-Jelly" when she and her husband (JB) were visiting their son (IB) in Japan.  I have provided a link to her post so you can get the recipe. 
Click here to go to: Jan's Coffee Jello Blog Post

I am going to try it as soon as I buy some "Agar Agar" a vegetarian from of jello. Jan affirms that she would rather have a form of sea weed thicken her "Jello" than animal bones and skin! I probably agree.


I did some research on the Knox Gelatin site and came up with some interesting information. First, the company almost makes the ingredients of "Jello" sound almost palatable. Second, the Knox site lists ten forms of "gel." Who knew? Very interesting (See below.)


KNOX's DESCRIPTION OF WHAT IT IS:

If you have ever simmered meat bones for a soup then chilled it, you may have noticed a slight jellied effect to the broth.  This result is due to "collagen", a protein substance which yields gelatine and is found in the bones, skin and connective tissue of animals.  In manufacturing, unflavoured gelatine is extracted from the collagen by hot water, then concentrated and filtered for purity and clarity.  It is cooled, extruded and dried into glassy brittle strips.  In 1889, Charles B. Knox of Johnston, New York discovered a method of granulating gelatine by breaking down the strips using high speed mills.

Most unflavoured gelatine is packaged in pre-measured individual envelopes for convenient usage.  Each envelope of Knox^® Unflavoured Gelatine will gel 2 cups of liquid.  If the recipe you want to use calls for unflavoured gelatine by the tablespoon, just use 1 envelope for each tablespoon called for.

Unflavoured gelatine has no flavour of its own and contains no sugar, unlike many flavoured gelatines which contain mostly sugar as well as artificial flavours and colours.  This makes unflavoured gelatine extremely versatile:  it can be used to create desserts, salads, main dishes, jams and jellies, even ice cream and frozen yogurt!

Knox® Unflavoured Gelatine contains only 6 calories per serving (or 25 calories per envelope) and can easily be used to prepare "lower-in-calorie" recipes.

TYPES OF GEL: Clear or Simple Gel	A clear or simple gel is a basic juice or broth mixture.  Solids may be added after the mixture has chilled to "the consistency of unbeaten egg whites".
Whip	A whip is a clear gel that has been chilled until partially set; and then beaten until fluffy.  Solids are not added to whips.
Snow	A snow is a clear gel that has been chilled until partially set; unbeaten egg whites are added, and the mixture is beaten until stiff.  Solids are not added to snows.  This dish is also sometimes called a "sponge".
Mousse	A mousse is a clear gel that has been chilled until the "mixture mounds slightly when dropped from spoon".  Whipped cream is then folded in; solids may also be folded in at this time.
Custard Gel	A custard gel contains egg yolks, milk and gelatine cooked to form a custard base.
Chiffon	A chiffon is a custard gel that has been chilled until "mixture mounds slightly when dropped from spoon".  Stiffly beaten egg whites are then folded in; solids may also be folded in at this time.
Bavarian	A Bavarian is a chiffon with the addition of whipped cream.
Soufflé	A soufflé is a mousse, chiffon or Bavarian mixture chilled in a soufflé dish with a collar.
Charlotte	A charlotte is a mousse, chiffon or Bavarian mixture chilled in a bowl, loaf pan, or springform pan lined with ladyfingers.
Blend 'N Gel	A blend 'n gel is a clear or custard gel prepared in a blender or food processor.  Generally, ice or another frozen food is added to speed the gelatine process.