Japanese Coffee Jelly

Coffee Jelly is a popular Japanese dessert that beautifully balances the bitterness of coffee with the sweetness of sugar. You don't need any special Japanese ingredients, so feel free to make it at home.

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Prep Time: 7

Cook Time: 3

Cooling Time: 3

Total Time: 3 10

Servings:

Ingredients

▢ 1 cup water (You can use brewed black coffee instead of the water and instant coffee.)
▢ 1 Tbsp instant coffee
▢ 2 Tbsp sugar
▢ 1 tsp unflavored gelatin powder (for a firmer texture, use 1.5 times as much)

Toppings:

▢ whipped cream or cream
▢ mint leaves

Instructions

Fill a pot with water and bring it to a boil. Once boiling, turn off the heat and add instant coffee and sugar, stirring well until dissolved. Let it cool until it reaches a temperature between 122-158℉ (50-70℃), which should take about 3-5 minutes.
Gradually sprinkle gelatin powder into the pot, stirring constantly to prevent lumps from forming.
Pour the mixture into small bowls. If any bubbles appear on the surface, remove them. Place the bowls in the refrigerator and chill for at least 3 hours.
Remove the bowls from the refrigerator and top them with whipped cream and mint leaves according to your preference.

Notes

You can store it in the refrigerator for up to 2 days.

Nutrition

Calories: 89.71kcal Carbohydrates: 15.59g Protein: 2.44g Fat: 2.3g Saturated Fat: 1.39g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.64g Cholesterol: 7.6mg Sodium: 12.46mg Potassium: 116.43mg Fiber: 0.16g Sugar: 12.95g Vitamin A: 153.46IU Vitamin C: 0.64mg Calcium: 23.37mg Iron: 0.25mg

Author: Ryo Hikita (Umami Pot)

Cuisine: Japanese

Category: Desserts

Keyword: coffee

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