Coffee Jelly

Coffee Jelly (コーヒーゼリー) is a delicious sweet treat that's perfect for summer. A few minutes and a handful of ingredients are all you need to put this Japanese-style Coffee Jelly recipe together, and the finished dessert is fancy enough to serve to guests.

Course Dessert

Cuisine Japanese-Western

Keyword jello, jelly

Level Beginner

Main Ingredient Dairy

Diet Gluten-Free, Pescatarian, Vegetarian

Prep Time 3

Cook Time 5

Setting time 2

Total Time 2 8

Servings servings

Calories 214kcal

Author Marc Matsumoto

Equipment

Ingredients

55 grams evaporated cane sugar (~¼ cup)
4 grams agar-agar powder (~2 teaspoons)
4 cups coffee
½ cup heavy cream (mine was 47% butterfat)
¼ cup sweetened condensed milk

Grams + US Cups - US Standard

Instructions

To make the jelly, put the 55 grams evaporated cane sugar and 4 grams agar-agar powder into a pot and then add the 4 cups coffee. Put the pot on the stove and stir it while bringing it to a boil.
55 grams evaporated cane sugar, 4 grams agar-agar powder, 4 cups coffee
When the mixture comes to a rolling boil, remove it from the heat and pour it into an 8 x 8-inch mold (other similar sizes will work). Let this cool to room temperature, cover it, and put it in the refrigerator to fully set.
To make the sauce, add the ½ cup heavy cream and ¼ cup sweetened condensed milk to a bowl and stir the mixture together until it's evenly combined. Keep the cream chilled in the fridge until you're ready to serve it.
½ cup heavy cream, ¼ cup sweetened condensed milk
When the coffee jelly has been set, unmold it by inverting it onto a cutting board. You can run a toothpick along one edge of the mold to release any suction that may be holding it in.
Cut the coffee jelly into bite-sized cubes and serve it in glass cups or bowls, drizzled with the sweet cream.

Video

Nutrition