Japanese Coffee Jelly

Name: Japanese Coffee Jelly
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 10 g Powdered gelatine; 3 tbsp cold water; 500 ml hot, strong brewed coffee; 40 g Sugar; 120 ml double or whipping cream; 1 tbsp Sugar

Bittersweet cubes of coffee jelly under a cloud of lightly sweet whipped cream. The coffee-shop dessert that wobbles back.

Japanese · Desserts · prep 10 min · cook 5 min · waiting 3 h · serves 4 · Gluten-free, Nut-free

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Ingredients

10 g Powdered gelatine
3 tbsp cold water
500 ml hot, strong brewed coffee
40 g Sugar
120 ml double or whipping cream
1 tbsp Sugar

Method

Sprinkle the gelatine over the cold water and leave it to swell for 5 min.
Stir the sugar into the hot coffee until dissolved. It should be hot but not boiling. Add the swollen gelatine and stir until it has completely melted.
Pour into a shallow container, let it cool to room temperature, then refrigerate for 3 hours, until firm.
Whip the cream with the sugar to soft, floppy peaks.
Cut the jelly into 1.5 cm cubes, spoon into glasses and top with the cream, or pour over cold milk for a drinkable version.

Tips

For a vegetarian version, swap the gelatine for 2 g agar powder and boil it with the coffee for 2 min before setting.
Contains caffeine and dairy; use decaf for kids.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Japanese Cooking 101

Open Japanese Coffee Jelly in Nouns Cooking