Have you ever tried Coffee (flavored) Jelly? It’s a popular treat in Asia Countries, especially during the warmer seasons of Spring and Summer. The very first time I had it was years ago when I traveled to Japan. By following my video tutorial and recipe, you can easily make it at home now! Much easier than flaying across the globe, isn’t it? Don’t get me wrong, I still enjoy travelling!
This Coffee Jelly is a light and refreshing treat to prepare for parties and/or everyday enjoyment. I like my homemade version because I can control the sweetness in my dessert and use the coffee beans that I love. I usually like my coffee dark, strong, and with low acidity level. After all these years of drinking coffee in the morning (probably the only way to really wake my mind up), I realized grinding the coffee beans right before brewing yields the best earthy and rich aroma from the beans. If you’re not doing that yet, I really encourage you to invest in a coffee grinder and grind up the beans right before brewing! It’s totally worth the time and efforts!
As always, I don’t like my dessert overly sweet. Therefore, the sweetness in this Coffee Jelly recipe is only minimal. If you prefer a sweeter taste, you can add a little bit more sugar to adjust it to your own preference. Or even add a splash of agave before serving.
In today’s video tutorial (see the link above), I demonstrated 2 ways of serving this Coffee Jelly treat. One is in the small individual serving glass, topped with freshly whipped cream, a coffee bean, and a spring of mint for garnish. It’s gorgeous enough to serve for parties and gatherings, but extremely easy to prepare. It’s such a delightful dessert that serves the duty of both after meal coffee and dessert at the same time!
The second way to serve this Coffee Jelly is to chill the mixture in a container, cut it up into small cubes, and add a splash of evaporated milk to serve. I personally prefer the later version because I always love a little creaminess in my coffee. Notice the pinch of salt that I added in this recipe? This will help balance the flavor and to offset the acidity in your coffee. I hope you enjoy today’s recipe and tutorial. Stay tuned for more fun a delicious recipe next week!
Tools and Ingredients Used:
Horizon Organic Heavy Whipping Cream (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Unflavored Gelatin (Click here for more information)
Pastry Decorating Tip Set (Click here for more information)
Pyrex 2 Quart Measuring Cup (Click here for more information)
Vanilla Bean Paste (Click here for more information)
Powdered Sugar (Click here for more information)
Glass Dish Set with Lids (Click here for more information)
Libbey Mini Glare Glass Set (Click here for more information)
Coffee Jelly 咖啡啫喱:
1⁄2 cup cold coffee
4 1/2 teaspoons unflavored gelatin
2 ½ cups freshly brewed strong coffee
1⁄2 cup sugar
1 teaspoon vanilla extract
a pinch of kosher salt
In a bowl or measuring cup, combine gelatin and cold coffee. Stir well and let the mixture sit for 5 minutes to soften.
Meanwhile, brew the coffee. When coffee is done brewing, transfer to a large measuring cup with a beaker. Then, stir in sugar, salt, vanilla extract, and the gelatin mixture until everything is completely dissolved and mixture is clear.
Pour into individual serving dishes, or into a medium size glass container, cover and chill in refrigerator till set.
Serve with freshly whipped cream (see recipe below) for the individual cups. Garnish with a coffee bean and a spring of mint leaves.
For coffee jelly prepared in glass container, cut it into 1/2-inch cubes and serve with a splash of evaporated milk.
Vanilla whipped Cream:
1 cup heavy cream
1 tablespoon Vanilla Bean Paste
2 tablespoons powdered sugar
Place all ingredients in the bowl of a stand mixer with the whisk attachment (or into a mixing bowl if using hand held mixer) and beat until the cream is medium peak.
Dollop on top of the Coffee Jelly, enjoy!