Coffee Jelly Dessert (Printable)

Elegant Japanese-style coffee jelly with sweetened cream. Soft, refreshing cubes of coffee-infused gelatin paired with rich, whipped cream.

# What You'll Need:

→ Coffee Jelly

01 - 2 cups freshly brewed strong coffee, hot
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons powdered gelatin, unflavored
04 - 2 tablespoons cold water

→ Sweet Cream

05 - 3/4 cup heavy cream
06 - 2 tablespoons granulated sugar, or to taste
07 - 1/2 teaspoon vanilla extract, optional

# Steps:

01 - In a small bowl, sprinkle the gelatin over cold water and let bloom for 5 minutes.
02 - In a medium bowl, combine hot brewed coffee and sugar, stirring until the sugar completely dissolves.
03 - Microwave or gently heat the bloomed gelatin until fully dissolved, approximately 15 seconds in the microwave. Stir the gelatin into the sweetened coffee until well combined.
04 - Pour the mixture into a shallow dish or small square pan. Allow to cool to room temperature, then refrigerate for at least 2 hours or until fully set.
05 - Once fully set, cut the coffee jelly into cubes using a sharp knife.
06 - In a separate bowl, whisk heavy cream with sugar and vanilla extract if using, until the sugar dissolves and the cream is slightly thickened.
07 - Divide coffee jelly cubes among serving glasses or bowls. Pour the sweet cream over the cubes and serve immediately while chilled.

# Expert Advice:

01 -
  • It uses only a handful of ingredients but feels special and restaurant-worthy every single time.
  • The jelly is soft and silky, not rubbery, with a coffee flavor that's refreshing instead of heavy.
  • You can make it completely ahead of time, so there's no last-minute stress when guests arrive.
  • It's light enough to enjoy after a big meal without feeling overly indulgent.
02 -
  • Don't skip the blooming step for the gelatin, dumping it straight into hot liquid will cause clumps that never fully dissolve.
  • Make sure the coffee mixture cools to room temperature before refrigerating, pouring it in hot can cause condensation and a watery layer on top.
  • Use a shallow dish for setting the jelly so it's easier to cut neat cubes, deep containers make cutting awkward and messy.
03 -
  • Brew your coffee a little stronger than usual, the gelatin and sugar will mellow the intensity more than you expect.
  • Run your knife under hot water between cuts when cubing the jelly, it gives you cleaner edges and the cubes release more easily.
  • Taste the cream before pouring, everyone's sweetness tolerance is different and it's easy to adjust with a little more sugar or a splash of milk.
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