This Japanese coffee jelly is a fun and cool dessert!
It has a delicate, bouncy texture and a mild sweetness. It tastes like coffee.
Coffee enthusiasts will appreciate this treat. It’s great on its own or with whipped cream or ice cream on top.
Also, it’s quite simple to make!
Ingredients
- ○ 2 cups of brewed coffee (strong or your favorite blend)
- ○ 1 spoonful of gelatin without flavor
- ○ 2 tablespoons of warm water
- ○ 3 tbsp. of sugar
- ○ Optional whipped cream for the top
- ○ Sweetened condensed milk (optional for topping)
Little bowl
Pot
Whisk
Square dish or container to hold the jelly
Knife (to cut the jelly)
Instructions
1. Make the Gelatin Bloom
Mix the unflavored gelatin with warm water in a small bowl. Wait five minutes for it to thicken and turn into a gel.
2. Warm the coffee and mix in the sugar.
Put the brewed coffee and sugar in a saucepan and cook it over low heat. Stir slowly until the sugar is completely gone. Don’t let it boil!
3. Put in the gelatin
Take the heat off and add the bloomed gelatin to the hot coffee. Stir well until everything is mixed in.
4. Pour and chill
Put the coffee mix into a square dish or container. Let it cool down a bit, then put it in the fridge for at least three hours or until it is completely set.
5. Cut into cubes
After it has hardened, cut the jelly into small cubes with a knife.
6. Serve and enjoy!
Put the coffee jelly cubes into glasses for serving. Add whipped cream and a dab of sweetened condensed milk on top.
Tips & Variations
- Use strong coffee! The finest flavor comes from a strong brew, such espresso or dark roast.
- Make sure to bloom the gelatin correctly so that it melts without any lumps.
- Let the jelly cool completely before cutting it; it requires time to solidify.
- Personalize it! Use honey instead of sugar or add vanilla ice cream on top.
- Instead of sugar, you might use honey, maple syrup, or a sugar-free option.
- Decaf option: Works excellent with coffee that doesn’t have caffeine in it!
- No dairy: Don’t use whipped cream; use coconut cream instead.
- For a sweeter version, add 4 tablespoons of sugar.
- Put leftover coffee jelly in the fridge in an airtight jar for up to three days.
- Keep the toppings separate and put them on shortly before you serve.
Conclusion
This Japanese coffee jelly is easy to make, tastes great, and is quite refreshing.
It’s a great treat for coffee lovers, whether you want it simple, with whipped cream, or over ice cream.
Try it out and tell me how it went in the comments! 😊