Coffee Jelly
Experience the perfect balance of bold, bittersweet espresso and velvety sweet cream with this elegant Japanese cafe classic. It is a refreshing, wobble-perfect treat that offers a sophisticated pick-me-up for any coffee lover.
Prep
10m
Cook
5m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 cups 480 ml | Strong brewed coffee or espresso |
| 3 tbsp 45 g | Granulated sugar |
| 1 tbsp 10 g | Unflavored gelatin powder |
| 2 tbsp 30 ml | Cold water (to bloom gelatin) |
| 0.5 cup 120 ml | Heavy cream or half-and-half (for serving) |
| 1 tbsp 15 ml | Condensed milk (optional sweetener for cream) |
2 Method
Step 1. In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5 minutes to bloom.
Step 2. In a small saucepan, combine the brewed coffee and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Do not let it come to a full boil.
Step 3. Remove the coffee from the heat and add the bloomed gelatin. Stir continuously until the gelatin is fully dissolved and the mixture is smooth.
Step 4. Pour the mixture into a shallow rectangular dish or individual glass ramekins. Let it cool to room temperature.
Step 5. Once cooled, cover and refrigerate for at least 4 hours, or until completely set.
Step 6. If set in a dish, cut the jelly into small 1/2-inch cubes. If using ramekins, leave as is.
Step 7. To serve, place the cubes in a glass and pour heavy cream or a mixture of cream and condensed milk over the top.
💡 Chef's Tips
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Use high-quality, freshly roasted coffee beans for the best depth of flavor.
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For a vegan version, substitute gelatin with 1 teaspoon of agar-agar powder and boil for 2 minutes to activate.
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Adjust the sugar content based on how bitter your coffee is and how sweet you prefer your final dessert.
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Try serving the jelly cubes inside a cold glass of iced caffè latte for a fun textural experience.
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