Easy Japanese Coffee Jelly
What’s better than a coffee you can drink? Coffee you can eat! Japanese Coffee Jelly is a light dessert made in advance and ready to impress. Only 5 ingredients!
Servings 2 Serves
Calories 354kcal
Cost $3
Ingredients
- 1 cup boiling water
- 1 cup cold water
- ⅓ cup brown sugar 50 g for extra caramel notes. Sub reg white sugar, demarara or raw sugar.
- 3 tsp gelatin powder 9 g / 0.31 oz
- 2 tbsp instant coffee 8 g / 0.28 oz, see Coffee under Notes for subs
Garnish ideas
Instructions
- Add your instant coffee, gelatin powder, brown sugar and boiling water into a large jug. Whisk everything until the sugar has dissolved, and make sure there's no gelatin stuck to the bottom!⅓ cup brown sugar, 3 tsp gelatin powder, 2 tbsp instant coffee, 1 cup boiling water
- Pour in the cold water and whisk again.1 cup cold water
- Pour in the coffee jelly into either dessert cups or glass dish.
- Optional: Using your whisk, try to break any large bubbles around the edges to give the jelly a nice smooth finish once set.
- Place into the fridge for at least 3 hours to set. (It will still be warm, but the cold water brings the temperature down enough to pop it straight in the fridge.)
- If using a dish, cut jelly into cubes and scoop out into serving dishes.
- When serving, add any optional garnishes (such as cream, mint, chocolate shavings, coffee beans, maraschino cherries or condensed milk) straight on top of the jelly and eat!thickened cream / heavy cream, chocolate shavings, coffee beans, fresh mint leaves, cocoa powder, maraschino or glacé cherries
Video
Notes
- Coffee - If you want to use real coffee, you can either prepare 2-4 shots of coffee or 3 pods if using a Nespresso (or similar) depending on how strong you want the coffee flavour. Just make sure the total liquid for the jelly is equal to the 2 cups of boiling water. For example, a double espresso is around 70 ml / 2.4 oz, so you’ll need to add another 430 ml / 14 fl oz of boiling water to your mix.
- Jelly Cubes - Don’t worry if you don’t get perfect cube shapes when slicing the jelly, any rough edges will still look gorgeous when mixed through with cream, condensed milk or melted ice cream.
- Storage - Coffee jelly will last for 1-2 days in the fridge. Keep it in an airtight container to maintain freshness. This will keep the jelly texture soft and avoid it going hard or chewy.
- Careful If Adding Fruit - Don’t add fruits like pineapple or kiwi, as they will stop the jelly from hardening. It’s fine to add these on top to serve AFTER the jelly is set.
- Sweetness - If you don't have sugar in your coffee, you can leave this out. The sweetness level is around "coffee with 1 sugar", so you can increase the sugar if you have a sweet tooth! You can also switch things around and sweeten the cream instead of the sugar.
- Individual Servings - Set the jelly in small individual moulds, crystal glasses or stemmed cognac glasses for a beautiful visual effect.
- No Gelatin or Agar Agar? - It’s possible to make this into a pudding style dessert with cornstarch instead, similar to our blancmange vanilla pudding. Just add in 2 tbsp of the instant coffee to that recipe, and it’ll be like a latte in a pudding!
Nutrition
Calories: 354kcal | Carbohydrates: 79g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 71mg | Potassium: 453mg | Sugar: 71g | Calcium: 96mg | Iron: 1mg