Coffee Jello

The grapefruit/lemon/mint jello are all gone, so Mr. Lilasaur has requested that I make more. Since it was a weekday, I picked a super simple one. For information about the book, please also refer to the same link.


The golden standard:

Picture from the book

Grapefruit, Lemon, and Mint Jello

As have mentioned in one of the previous posts about buying a whole bunch of books from Eslite, one of the books I have purchased was a book about making dessert cups, which includes jellos, puddings, and more. For those who can read Chinese, here is the book. It is a great book with lots of details, pictures (of each step!), and even a CD of demo videos. I have also bought a lot of sheet gelatin and cute glass cups from Taiwan in preparation to make these wonderful looking desserts. The sheet gelatin used in this book are 2.5g each, so that will be the case for all the desserts from this book. For those of you from Vancouver that don't want to buy sheet gelatin from Amazon or Taiwan, you can buy them from Galloway's Specialty Foods. I haven't tried these personally, so I don't know if the setting power would be the same. If Galloway's is still not the option for you, you can choose to buy Knox powder gelatin from Superstore with the ratio of 4 sheets = 0.25oz or 7.2g powder (source). Supposedly desserts made with sheet gelatin taste "purer" because powdered gelatin has a fishy taste to it. I don't have enough experience so I don't know. Anyhow, let's get on with the dessert.


The golden standard:

Picture from the book

My Second Attempt at No-bake Jello Blueberry Cheesecake

I saw this recipe (in Chinese) a long time ago and actually made it before... with a catastrophic result: 

Figure 1. The Golden Standard