Coffee Jelly with Sweetened Cream (Printable Version)

Elegant Japanese-inspired coffee jelly with soft cubes paired with sweetened cream. Light, refreshing, and perfect for coffee enthusiasts.

# Ingredient List:

→ Coffee Jelly

01 - 2 cups (480 ml) freshly brewed strong coffee, hot
02 - 2 tbsp (25 g) granulated sugar
03 - 2 tsp (7 g) unflavored powdered gelatin
04 - 2 tbsp (30 ml) cold water

→ Sweet Cream

05 - 3/4 cup (180 ml) heavy cream
06 - 2 tbsp (25 g) granulated sugar, or to taste
07 - 1/2 tsp vanilla extract (optional)

# How-To Steps:

01 - In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
02 - Meanwhile, combine hot brewed coffee and sugar in a medium bowl, stirring until the sugar dissolves.
03 - Microwave or gently heat the bloomed gelatin until fully dissolved (about 15 seconds in the microwave). Stir gelatin into the sweetened coffee until well combined.
04 - Pour the mixture into a shallow dish or small square pan. Let cool to room temperature, then refrigerate for at least 2 hours or until fully set.
05 - Once set, cut the coffee jelly into cubes.
06 - In a separate bowl, whisk heavy cream with sugar (and vanilla, if using) until the sugar dissolves and the cream is slightly thickened.
07 - Divide coffee jelly cubes among serving glasses or bowls. Pour sweet cream over the cubes and serve chilled.

# Expert Tips:

01 -
  • It uses up leftover morning coffee and transforms it into something surprisingly elegant.
  • The wobbly texture is fun and nothing like typical dense desserts.
  • You can prep it hours ahead and just pour the cream when guests arrive.
  • Its light enough that no one feels guilty after a big meal.
02 -
  • If you skip blooming the gelatin or add it directly to hot liquid, youll get clumps that never dissolve.
  • Cutting the jelly while its still too soft will turn it into mush, wait the full 2 hours.
  • Whisking the cream too much will make it thick and heavy instead of a light pour.
03 -
  • Always taste your coffee before turning it into jelly, if it tastes weak in the cup it will taste weak in the dessert.
  • Pour the cream at the table right before serving so everyone sees the contrast and the jelly stays firm.
  • If youre in a hurry, chill the jelly in the freezer for 30 minutes instead of 2 hours in the fridge, just dont forget it or itll freeze solid.
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