Japanese Coffee Jelly

5 from 1 vote

This Japanese Coffee Jelly is a refreshing dessert made with rich coffee and jelly powder, then served chilled with a creamy caramel milk sauce. It's smooth, jiggly, and perfect for coffee lovers, especially on a hot day!

Prep Time2

Cook Time13

Total Time15

Course: Dessert, Desserts

Cuisine: Japanese

Diet: Gluten Free

Servings: pieces

Calories: 133kcal

Author: Claudia

Equipment

7 silicone molds
1 saucepan

Ingredients

Coffee Jelly

600 ml brewed coffee
15 g jelly powder
75 g sugar

Creamy Milk Sauce

150 g heavy cream
150 g milk
2 tsp caramel syrup
2 g salt

Instructions

In a saucepan, combine the jelly powder, sugar, and brewed coffee. Stir well and heat over medium heat, stirring continuously until the mixture comes to a boil.
Remove from the heat, strain the mixture, and pour it into your preferred jelly molds. Let it cool to room temperature, then refrigerate until the jelly is completely set.
Once the coffee jelly has set, carefully remove it from the molds.
In a separate bowl or measuring cup, combine the heavy cream, fresh milk, caramel syrup, and salt. Mix well using a small whisk or milk frother until everything is combined.
Place the chilled coffee jelly in a serving bowl and pour the creamy milk sauce over it. Serve chilled and enjoy!

Notes

Use strong brewed coffee. Choose a coffee with a rich, bold flavor so you can still taste it after the jelly has set. The creamy milk sauce will help balance the coffee's bitterness.
Stir the mixture continuously. Make sure the jelly powder and sugar dissolve completely as you heat the coffee mixture. Keep stirring to prevent any lumps from forming or the mixture sticking to the bottom of the saucepan.
Bring the mixture to a boil. Don't just let it simmer. Make sure the coffee mixture comes to a boil so the jelly powder dissolves and sets properly. Follow the boiling instructions for your particular brand of jelly powder.
Strain before pouring into the molds. This helps remove any undissolved particles and gives the coffee jelly a smoother texture.
Pour into the molds while still hot. After straining, immediately pour the mixture into heat-safe jelly molds. Don't wait too long, as the jelly may start setting as it cools.
Chill until completely set. Let the jelly cool to room temperature before transferring it to the refrigerator. Make sure it's fully set before removing it from the molds so it holds its shape nicely.
Don't skip the creamy milk sauce! Although it's optional, I highly recommend it. The combination of heavy cream, milk, caramel syrup, and a pinch of salt makes the coffee jelly even more delicious. Mix the sauce well before serving and pour it over the chilled jelly.

Nutrition