Coffee Jelly with Sweet Cream (Printer-Friendly)

Soft coffee-infused jelly cubes served with sweetened cream. A light, elegant Japanese-inspired dessert.

# What You'll Need:

→ Coffee Jelly

01 - 2 cups freshly brewed strong coffee, hot
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons unflavored powdered gelatin
04 - 2 tablespoons cold water

→ Sweet Cream

05 - 3/4 cup heavy cream
06 - 2 tablespoons granulated sugar, or to taste
07 - 1/2 teaspoon vanilla extract, optional

# Method:

01 - Sprinkle powdered gelatin over cold water in a small bowl. Let stand for 5 minutes until gelatin absorbs the liquid and becomes soft.
02 - Combine hot brewed coffee and granulated sugar in a medium bowl. Stir continuously until sugar completely dissolves.
03 - Heat bloomed gelatin in microwave for approximately 15 seconds or until fully melted. Pour dissolved gelatin into sweetened coffee mixture, stirring until thoroughly incorporated.
04 - Pour coffee mixture into a shallow dish or square pan. Allow to cool to room temperature, then refrigerate for minimum 2 hours until completely firm.
05 - Remove set jelly from refrigerator. Cut into uniform 1-inch cubes using a sharp knife.
06 - Whisk heavy cream, granulated sugar, and vanilla extract in a separate bowl until sugar dissolves and cream reaches slightly thickened consistency.
07 - Distribute coffee jelly cubes evenly among serving glasses or bowls. Pour sweetened cream over jelly cubes. Serve immediately while chilled.

# Expert Suggestions:

01 -
  • It takes less than 15 minutes of active work, then the fridge does the rest while you go about your day.
  • The bittersweet jelly against sweet cream creates a flavor contrast that feels more sophisticated than complicated.
  • It's naturally light and won't leave you feeling heavy, even after a big meal.
  • Coffee lovers get their fix in dessert form, and it's a conversation starter every single time.
02 -
  • If your gelatin doesn't fully dissolve, you'll get grainy jelly instead of silky smooth cubes. Make sure it's completely clear before mixing.
  • Don't skip cooling the coffee mixture before refrigerating, or condensation will drip all over your jelly and dilute the flavor.
  • Use a shallow pan rather than a deep bowl so the jelly sets evenly and you can cut clean cubes without wrestling awkward depths.
03 -
  • Make the jelly a day ahead so you're not waiting around when you want dessert. It keeps beautifully in the fridge for up to three days.
  • If your jelly turns out too firm, you used too much gelatin. Next time, reduce it by half a teaspoon for a softer, more delicate texture.
  • Pour the cream at the table right before serving so everyone sees that beautiful moment when it pools around the jelly cubes.
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