Coffee Purée

Preparation info

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By Brent Savage

Published 2010

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  • 125 ml ( fl oz/½ cup) espresso coffee
  • 60 g ( oz) caster (superfine) sugar
  • 3 g (1/10 oz) agar agar


Place the espresso, sugar and 125 ml ( fl oz/½ cup) water in a small saucepan over medium heat and stir until the sugar is dissolved. Add the agar agar, bring to the boil and cook for 1 minute. Transfer to a container and refrigerate for 1 hour or until firmly set. Transfer to an upright blender and blend until smooth. Set aside.