Layered Trim Café Milk Pudding Jelly 自動分層咖啡奶凍

By Andy Leung  TLS Certified Coach

上層咖啡奶凍、下層咖啡啫喱。 比一般奶凍減少了一半份量的淡忌廉和低升糖的龍舌蘭糖漿,再加上Trim Cafe,美味與健康兩樣兼得!

份量 / Servings:4


Gelatin魚膠粉  7g /克

Trim Cafe 修身咖啡2包

Plant based milk 植物奶(The recipe calls for almond milk, you may substitute with milk or soymilk這次用的是杏仁奶,也可以用牛奶或豆漿)375ml / 毫升

Whipping cream淡忌廉125ml / 毫升

Agave syrup龍舌蘭糖漿1 ½ Tbsp湯匙(可自行加減)

Salt to taste鹽少許

Black Chocolate for garnish黑朱古力少許(切碎作裝飾用)


Direction /做法:

  1. 在材料中先取出約2湯匙植物奶,先跟魚膠粉拌勻並待至魚膠粉軟化;再取出 3湯匙植物奶與Trim Cafe修身咖啡拌勻,待用。
  2. 用熱水隔水座熱魚膠粉溶液,一邊攪拌至魚膠粉完全溶化。
  3. 用一小鍋把餘下的植物奶、淡忌廉、龍舌蘭糖漿和鹽倒入,用中小火煮至糖漿和鹽完全溶化。完成後再拌入魚膠粉溶液,攪拌後熄火。
  4. 離火拌入Trim Cafe修身咖啡溶液,過篩後倒進杯子中。
  5. 如要自動分層效果,可在室溫靜置30分鐘或直至見到分開兩層,分層後再放進雪櫃中冷藏;如不需要分層,放涼後便可放進雪櫃中冷藏至少 2小時至完全凝固。
  6. 食用前灑下切好的黑朱古力碎,即可。


  1. Take 2 tablespoons of plant based milk, mix well with the gelatin powder and wait until the gelatin powder softens; then take 3 tablespoons of plant based milk and mix with Trim Café for later use.
  2. Keep gelatin mixture warm in a bowl by placing it over another bowl half filled with hot water. Mix until the gelatin is completely dissolved.
  3. Pour the remaining plant based milk, whipping cream, agave syrup, and salt in a small pot, and cook over medium-low heat until the syrup and salt are completely dissolved. Mix in the gelatin mixture, stir well and turn off heat.
  4. Stir in the Trim Cafe, sifted mixture and pour into cups.
  5. If you want the self-layering effect, you can let it sit at room temperature for 30 minutes or until you see the two layers separated layers. For original, after cool-down, place cups in the refrigerator for at least 2 hours until completely set.
  6. Sprinkle with dark chocolate before serving.