ECONSTRUCTING a delicious dessert in my head and attempting to reproduce it is challenging for me because of all the things that could go wrong (e.g. the correct proportions of each ingredient, taking care not to miss the subtle hints of certain spices, over- or under-baking). Moreover, making minor mistakes are much more noticeable in baking than in cooking. Despite the potential for catastrophe though, I love to experiment even if it isn't successful.After some trial and error, my mom and I unearthed the golden proportions for this amazing, and I am not exaggerating, coffee and red bean pudding. It has a custard-like consistency and uses agar to help with the thickening process. Upon making this recipe, I discovered that gelatin (what my mom used) is derived from animal protein, which of course, I am totally against. You can get a vegetarian gelatin, but I haven't scavenged yet. (Let me know if you find one!) Luckily for vegetarians, powdered agar can be substituted in equal measure for powdered plain gelatin.
A pick me up, but also a weigh me down. ;-)
DIRECTIONS
- Combine coffee with hot water and let cool.
- Combine unflavored gelatin with cold water and microwave for 10-15 seconds.
- Mix gelatin mixture with coffee mixture.
- Combine heavy whipping cream and Azuki red beans.
- Distribute evenly among 4-5 medium-sized ramekins and refrigerate until firm.
Hope you enjoy!
XO, M
