Trial Recipes
Easy Japanese Coffee Jelly
2 servings
servings2 minutes
active time3 hours 2 minutes
total timeIngredients
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
Directions
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
Serving Size
-
Calories
354 kcal
Total Fat
1 g
Saturated Fat
1 g
Unsaturated Fat
2 g
Trans Fat
-
Cholesterol
-
Sodium
71 mg
Total Carbohydrate
79 g
Dietary Fiber
-
Total Sugars
71 g
Protein
12 g
2 servings
servings2 minutes
active time3 hours 2 minutes
total time