Japanese Coffee Jelly

Coffee Jelly is a popular Japanese dessert that combines the bitterness of coffee with sweetness. 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 water and instant coffee.)
▢ 1 Tbsp instant coffee
▢ 2 Tbsp sugar
▢ 1 tsp unflavored gelatin powder (If you prefer a firmer texture, adjust to ½ Tbsp per 2 servings.)

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 of 122-158℉ (50-70℃), which should take 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 top with whipped cream and mint leaves to taste.

Notes

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

Nutrition

Calories: 98kcal

Author: Ryo Hikita (Umami Pot)

Cuisine: Japanese

Category: Sweets

Keyword: coffee

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