Coffee Jelly with Sweet Thickened Fresh Cream
Freshly made, lightly set, silky coffee covered in luscious thickened, sweetened fresh cream and decorated with either fresh strawberries or grated chocolate. This melt in the mouth jelly (jello), is one of the most popular desserts in Japanese cafes and restaurants and is as delicious served after western food as it is after Japanese food.
It is incredibly quick and easy to make, you just need to remember to allow time for the coffee jelly to set – around 3 hours.
The thickened cream is typically served quite runny whereas I prefer mine slightly thicker with a little more body. Either way is delicious, but I prefer the textures this way and it is also a little easier to eat! Whichever you prefer is the right way!
This recipe is from Yumiko’s blog, Recipe Tin Japan.
How to make Coffee Jelly with Sweet Thickened Fresh Cream
Collect the ingredients together:
- water
- gelatine
- hot, strong black coffee – your favourite! You can use strong Americano coffee, espresso or strong instant coffee
- fresh double/heavy or whipping cream
- icing sugar
- grated chocolate or strawberries or raspberries to decorate
First Make the Jelly:
- Pour the cold water into a jug or bowl and sprinkle over the gelatine. Leave to soak for 5 minutes until spongy. (NB Always add the gelatine to the water rather than the other way around.)
- After 5 minutes, add the gelatine to the hot coffee. Stir to mix; ensure that the gelatine is fully dissolved in the coffee.
- You can strain the coffee through a fine sieve if you are concerned. It should be lump free and clear.
- Divide the coffee into 2 or 3 glasses or bowls, ensuring there is enough space for the cream
- Once cool, refrigerate for a minimum of 3 hours or until set.
Ingredients 
1 Soak the gelatine and water for 5 mins 
2 Add to the hot coffee to dissolve 
3 Strain if you are concerned 
… it should be clear and lump free 
Divide into glasses and refrigerate until set
Whip and Sweeten the Cream:
- When the coffee jellies have set, top with the cream. Whip the cream and icing sugar together until just starting to thicken – it is typically served a little runnier than the pictures here but I prefer it with a little more body.
- Divide the cream over the jellies.
- Level the cream to form an even layer and decorate with grated chocolate or perhaps a strawberry or raspberry.
Ingredients 
1 Whip the cream and icing sugar…. 
…. until starting to thicken 
2 Add cream to jellies 
3 Level surface and decorate with …. 
…. grated chocolate
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Coffee Jelly with Sweet Thickened Fresh Cream
Freshly made, lightly set, silky coffee covered in luscious thickened, sweetened fresh cream and decorated with either fresh strawberries or grated chocolate. (Serves 2 – 3)
Ingredients
- 60ml water
- 6g gelatine (half a sachet)
- 250ml hot strong black coffee – your favourite! You can use strong Americano coffee, espresso or strong instant coffee
- 150ml double/heavy cream
- 10 – 15g icing sugar
- To decorate – grated chocolate or strawberries or raspberries, fresh mint leaves
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
First Make the Jelly: Pour the cold water into a jug or bowl and sprinkle over the gelatine. Leave to soak for 5 minutes until spongy. (NB Always add the gelatine to the water rather than the other way around.)
-
After 5 minutes, add the gelatine to the hot coffee. Stir to mix; ensure that the gelatine is fully dissolved in the coffee.
-
You can strain the coffee through a fine sieve if you are concerned. It should be lump free and clear.
-
Divide the coffee into 2 or 3 glasses or bowls, ensuring there is enough space for the cream.
-
Once cool, refrigerate for a minimum of 3 hours or until set.
-
Whip and Sweeten the Cream: whip the cream and icing sugar together until just starting to thicken.
-
Divide the cream over the jellies.
-
Level the cream to form an even layer and decorate with grated chocolate or perhaps a strawberry or raspberry and some fresh mint.
Recipe Notes
Equipment:
- kitchen scales and measuring jug
- fine sieve
- electric whisk and small mixing bowl or jug
- grater, if necessary
Coffee:
I use espresso from my Nespresso machine or I male up a very strong Americano with my plunger. You can use instant coffee if you prefer.
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