Easy Japanese Coffee Jelly

• portions: 2 servings
• temps actif: 2 minutes
• temps total: 3 hours 2 minutes

Ingrédients

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)

thickened cream / heavy cream (sub whipped cream)

chocolate shavings

coffee beans

fresh mint leaves

cocoa powder

maraschino or glacé cherries

Instructions

Whisk

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!

Whisk

Pour in the cold water and whisk again.

Pour in the coffee jelly into either dessert cups or glass dish.

Pop

Optional: Using your whisk, try to break any large bubbles around the edges to give the jelly a nice smooth finish once set.

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.)

Slice

If using a dish, cut jelly into cubes and scoop out into serving dishes.

Serve

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!

Nutrition

• Calories: 354 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 2 g
• Sodium: 71 mg
• Glucides Totaux: 79 g
• Sucres Totaux: 71 g
• Protéines: 12 g