Ingredients

Group Jelly
Ingredient
KG
Water
1.000
APITO EXPRESSO PASTE
0.020
Refined Sugar
0.100
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
Gelatin Powder
0.040
Total Weight: 1.260
Group Whipped Cream
Ingredient
KG
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
Cold water
0.150
Total Weight: 0.300
Group Topping
Ingredient
KG
Chocolate syrup
-
Total Weight: 0.000

Method

How to do it:

Coffee Jelly:
1. Combine 900g warm water, Apito Expresso Paste, refined sugar and Whip Brite powder in a saucepan and heat while stirring until mixture is smooth.
2. Dissolve gelatin powder in 100g hot water. Add to mixture.
3. Strain the mixture and pour into small plastic cups.
4. Cool inside a refrigerator.
5. Top with whipped cream and chocolate syrup.

Whipped Cream:
1. Combine Whip Brite powder and cold water, whip on high speed for 5 minutes.
2. Apply on jelly cups.

Yield

16 small plastic cups with cover

Ingredients

Group Jelly
Ingredient
KG
Water
1.000
APITO EXPRESSO PASTE
0.020
Refined Sugar
0.100
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
Gelatin Powder
0.040
Total Weight: 1.260
Group Whipped Cream
Ingredient
KG
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
Cold water
0.150
Total Weight: 0.300
Group Topping
Ingredient
KG
Chocolate syrup
-
Total Weight: 0.000

Method

How to do it:

Coffee Jelly:
1. Combine 900g warm water, Apito Expresso Paste, refined sugar and Whip Brite powder in a saucepan and heat while stirring until mixture is smooth.
2. Dissolve gelatin powder in 100g hot water. Add to mixture.
3. Strain the mixture and pour into small plastic cups.
4. Cool inside a refrigerator.
5. Top with whipped cream and chocolate syrup.

Whipped Cream:
1. Combine Whip Brite powder and cold water, whip on high speed for 5 minutes.
2. Apply on jelly cups.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert