Coffee jelly is a popular Japanese sweet treat that combines the sweetness and slight bitterness of coffee. You don't need any special Japanese ingredients, so feel free to make it at home.
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What is Coffee Jelly?
Coffee Jelly is a sweet made by mixing coffee with sugar, then solidifying it with gelatin or agar agar, and topping it with whipped cream or cream. The bitterness of coffee pairs well with these toppings, offering a distinct flavor profile for indulging in it as a sweet.
I was surprised when I learned that this sweet, which seems to be common worldwide, has only penetrated Japan. It is a staple treat found in any coffee shop across Japan.
You can, of course, enjoy it on its own or incorporate it into a parfait as an ingredient by cutting it into cubes. Even for those who don't like coffee but still love coffee jelly, there are many. So, regardless of whether you are a coffee lover or not, I highly recommend giving it a try.
Choosing the type of coffee
When it comes to coffee, it is enjoyed in various forms such as drip coffee, instant coffee, and ready-to-drink (RTD) coffee, but for coffee jelly, you can use any type you prefer. Whether it has the strength, bitterness, acidity, or ease of preparation, feel free to adjust to your taste. In this recipe, I used instant coffee to prioritize convenience.
If you are aiming for a more authentic taste, I recommend using slightly stronger coffee made from dark roast beans. Opting for this can help maintain the overall balance when combined with other ingredients.
Tips for avoiding failure
There is an important note to keep in mind when making coffee jelly: the temperature of the coffee when adding the gelatin used to solidify the jelly. Gelatin is sensitive to heat, and if boiled during or after dissolving in it, its solidifying ability will be weakened. This may cause it not to set even if cooled.
The optimal temperature for gelatin to dissolve effectively is between 122-140°F (50-60°C). Beyond 158°F (70°C), its coagulating ability diminishes. Therefore, ensure that the coffee temperature is below 158°F (70°C) before adding it.
Ingredients
Toppings:
- whipped cream or cream
- mint leaves
Step-by-step instructions
🕒 Total 3 hr 10 mins
Step 1
Fill a pot with water and bring it to a boil. Once it comes to a boil, turn off the heat, and add instant coffee and sugar, stirring well until dissolved. Let it cool until it reaches a temperature of 122-158°F (50-70°C), which usually takes about 3 minutes.
Step 2
Gradually add gelatin powder to the pot, stirring constantly to prevent lumps from forming.
Step 3
Pour the mixture into small bowls. If bubbles form, remove them. Place the bowls in the refrigerator and let them chill for at least 3 hours.
Step 4
Take the bowls out of the refrigerator and garnish with whipped cream and mint leaves.
To Store
You can store it in the refrigerator for up to 2 days.
Recipe Card
Japanese Coffee Jelly
Ingredients
Toppings:
- whipped cream or cream
- mint leaves
Instructions
- Fill a pot with water and bring it to a boil. Once it comes to a boil, turn off the heat, and add instant coffee and sugar, stirring well until dissolved. Let it cool until it reaches a temperature of 122-158°F (50-70°C), which usually takes about 3 minutes.
- Gradually add gelatin powder to the pot, stirring constantly to prevent lumps from forming.
- Pour the mixture into small bowls. If bubbles form, remove them. Place the bowls in the refrigerator and let them chill for at least 3 hours.
- Take the bowls out of the refrigerator and garnish with whipped cream and mint leaves.
Notes
- You can store it in the refrigerator for up to 2 days.
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