Coffee Jelly with Sweetened Cream (Printable)

Silky coffee-infused jelly cubes paired with sweetened cream. A light, elegant Japanese dessert perfect for coffee enthusiasts.

# What You'll Need:

→ 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 Make It:

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 Suggestions:

01 -
  • It tastes like pure elegance but requires almost no actual cooking skill, just patience and good coffee.
  • This dessert sits somewhere between light and indulgent, perfect for when you want dessert that doesn't leave you feeling weighed down.
  • The whole thing comes together in under fifteen minutes of active work, with the fridge doing the real labor while you relax.
02 -
  • Gelatin is temperamental—if your jelly turned out grainy or separated, it's because the gelatin wasn't fully bloomed or was overheated, so next time bloom it properly and dissolve it gently.
  • The strength of your coffee determines everything; espresso will give you an intense, almost dark chocolate note, while a regular strong brew stays elegant and subtle.
03 -
  • Make the jelly in a loaf pan instead of a shallow dish, then cut it into larger blocks—it feels more substantial and less fussy when you're serving people who aren't expecting something so delicate.
  • If your kitchen is very warm and the jelly isn't setting properly after two hours, slide it into the freezer for thirty minutes, checking frequently so it doesn't freeze solid.
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