Coffee Jelly Dessert (Printable)

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

# 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) powdered unflavored 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 takes less than 15 minutes of actual work, and the fridge does the rest while you go about your day.
  • Coffee becomes something you can slice and spoon, which feels a little magical every single time.
  • The cream stays pourable and light, not fluffy, so every bite has that cool contrast of bitter and sweet.
  • It's impressive enough for guests but simple enough to make on a Tuesday night when you want something special.
02 -
  • If your gelatin doesn't dissolve completely, you'll see little specks in the jelly that ruin the smooth texture; always heat it until it's fully clear.
  • Using weak coffee makes the jelly taste watery and dull; brew it strong, almost espresso-like, so the flavor stands up to the cream.
  • Don't whip the cream; the moment you do, it loses that pourable quality and you end up with something closer to a parfait, which isn't the same at all.
03 -
  • Use a shallow pan for the jelly so it sets faster and you get more uniform cubes when you cut it.
  • If your gelatin sets too firm, you used too much; next time, reduce it by half a teaspoon for a softer, more delicate texture.
  • Chill your serving glasses in the freezer for ten minutes before assembling; the cold glass keeps everything refreshingly cool from the first bite to the last.
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