Coffee Jelly Dessert (Printable)

Soft coffee-infused jelly cubes paired with sweet cream. A light, elegant Japanese-inspired dessert that's quick to prepare.

# What You Need:

→ Coffee Jelly

01 - 2 cups freshly brewed strong coffee (hot)
02 - 2 tbsp granulated sugar
03 - 2 tsp unflavored powdered gelatin
04 - 2 tbsp cold water

→ Sweet Cream

05 - 3/4 cup heavy cream
06 - 2 tbsp 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 Advice:

01 -
  • It's a conversation starter that tastes far more impressive than the minimal effort it demands.
  • Coffee jelly keeps beautifully in the fridge, so you can prep it hours ahead without stress.
  • The texture contrast between jiggly cubes and silky cream feels almost luxurious on your tongue.
02 -
  • Don't skip the blooming step—gelatin added directly to hot liquid clumps terribly and creates a grainy, unpleasant texture.
  • The coffee must be strong; weak coffee becomes almost invisible once set into jelly, and you lose the entire point of the dish.
  • Refrigerate your serving glasses if you have time; the warmth of room-temperature glass can start melting the jelly faster than you'd expect.
03 -
  • If you accidentally overheat gelatin and it becomes too thin, let it cool slightly before adding to coffee, or the heat can degrade its setting power.
  • The secret to silky, lump-free jelly is patience during the blooming stage—rushing it creates texture problems that can't be fixed later.
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