Coffee Jelly Dessert (Printable Version)

Soft coffee-infused jelly cubes with sweetened cream. A refreshing Japanese-inspired treat for coffee enthusiasts.

# List of Ingredients:

→ Coffee Jelly

01 - 2 cups freshly brewed strong coffee (hot)
02 - 2 tbsp granulated sugar
03 - 2 tsp unflavored powdered gelatin
04 - 2 tbsp cold water

→ Sweet Cream

05 - 3/4 cup heavy cream
06 - 2 tbsp granulated sugar, or to taste
07 - 1/2 tsp vanilla extract (optional)

# How to Make It:

01 - Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes until fully absorbed and softened.
02 - Combine hot brewed coffee and sugar in a medium bowl. Stir vigorously until sugar completely dissolves.
03 - Microwave bloomed gelatin for approximately 15 seconds or heat gently until fully liquefied. Whisk into sweetened coffee until thoroughly incorporated.
04 - Pour coffee mixture into a shallow dish or square pan. Cool to room temperature, then refrigerate for minimum 2 hours until completely firm.
05 - Remove set jelly from refrigerator. Cut into uniform 1-inch cubes using a sharp knife.
06 - Whisk heavy cream with sugar and vanilla extract (if using) in a separate bowl until sugar dissolves and cream thickens slightly.
07 - Distribute coffee jelly cubes evenly among serving glasses or bowls. Ladle sweet cream over cubes. Serve immediately while chilled.

# Expert Advice:

01 -
  • The textural contrast between the jiggly coffee cubes and silky cream creates this wonderful mouthfeel that commercial desserts just cant replicate.
  • Its surprisingly impressive at dinner parties while requiring minimal effort, perfect for those nights when you want to seem fancy without breaking a sweat.
02 -
  • Never pour hot coffee directly onto bloomed gelatin or youll end up with a strange, partially set mess rather than a smooth mixture.
  • The depth of your setting dish affects the texture, I ruined my first batch using a deep bowl that created giant, unwieldy cubes instead of delicate, bite-sized ones.
03 -
  • Let the coffee jelly come to room temperature before adding cold cream, otherwise the temperature shock can cause the cream to curdle slightly.
  • Cut your jelly cubes on the small side, around 1/2 inch, which creates the perfect jelly-to-cream ratio in each spoonful.
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