Coffee Jelly is a cold jellied dessert made throughout Japan from black coffee and gelatin. As Coffee Jelly is not too sweet, although you can adjust the sweetness however you like, and rather light, it is a perfect after dinner dessert.
Coffee Jelly was first made at a branch of a Japanese chain coffee shop in the 1960s, and became popular all over Japan. Because of the tasty coffee flavor and simplicity of making it, Coffee Jelly once was one of the most frequently made desserts at home. Today, it is more like a nostalgic sweet which was popular a long time ago, but Coffee Jelly is refreshing and cold and makes a great summer sweet. You may be able to find the Jelly at some cake shops in Japan but not all especially if not during summer. However, there is always Coffee Jelly in a cup kind of thing at grocery stores or convenience stores just like “Jello.” Even if you can’t find it, that’s OK. We have a recipe here!
You can use strong coffee, but espresso also has wonderful aroma for this. It is sweetened to be eaten as is, however, it is even better with some heavy cream or condensed milk. Cream goes well with the texture of the jelly and of course matches the flavor of coffee very well.
When you make the Jelly, it needs to harden in a container. A shallow pan works well to create a thin layer of jelly (about 1 inch thick) which you then cut into cubes. You can also use other containers, such as small bowls or cups, and serve the jelly without cutting.
If you’re looking for a light and unusual dessert after Japanese dinner, this is the one for you.
- 15g gelatin (about 1 1/2Tbsp)
- 3 Tbsp water
- 60g sugar
- 480 ml hot strong coffee
- 100 ml heavy cream
- 2 Tbsp sugar
- In a medium bowl, soak the gelatin in 3 Tbsp water for a couple of minutes. Add 60g sugar and hot coffee, then stir very well to melt the gelatin completely. Cool to room temperature.
- Pour into a shallow pan, up to about 1" deep, and refrigerate for at least 4 hours. Cut into 1" cubes and put them in a serving bowl.
- Whip the heavy cream and sugar until thick but still runny. Pour over jelly.