Before going into the recipe I have an announcement to make. We will be moving back to California sometime in the month December or early January 2012 but this time it will be to San Francisco and not Southern CA. It will be a huge move again for us. This came really sudden and everything happens within the last 3 weeks. Blogging will slow down a little bit, limited time visiting other bloggers and leaving comments until I am settling into the new place. I hope you all will understand. Hope that I am able to cope as Carlos will be in SF much earlier and will be back only during the move. Anyway, I will away for over a week as we decided to take a road trip to the West Coast and I already schedule the rest of the Royal Selangor Jellyriffic challenge posting up to day 30 as I am not sure if I will have internet access or not. Please continue to leave your comments here and I will try to reply them as soon as I can or whenever I have internet access. As for the result of the Giveaway, I will announce it on the first week of November.
Now back to this pudding. I actually love coffee but I can’t drink much of it. Carlos actually bans me from it. I will have problem sleeping at night and poor Carlos will suffer with me. You know he needs his beauty sleep ha ha.. Actually I sneak the coffee into this pudding without telling him and I ate it all in two days ha ha..Did I have a sleepless night? Yes I did but it is all worth it. They were delicious!!
350 ml unsweetened soy milk
3.5 gram agar agar powder
3 tbsp sugar
1 tbsp instant coffee powder
1 egg yolk
3 tbsp Bailey's Irish Cream
1. Wet the jelly mould and set it aside. Combined milk, agar agar power and sugar. Stir well and bring it up to a boil over medium heat. Add in the instant coffee power and mix well. Reduce the heat.
2. Whisk egg yolk lightly and take a ladle or two of jelly mixture and add it into the yolk. Stir well. Pour it into the jelly mixture. Mix well.
3. Continue to cook over low heat until it comes up to a slow boil. Turn off the heat and lastly stir in the Bailey's. Strain the mixture through a sieve. Pour it into the jelly mould and let it set completely. Serve chilled.
Note: Don’t forget to leave a comment for a better chance to win an Olympus VG-110 camera. Giveaway is open worldwide. Entries close 30th October 2011