Coffee Jelly, a simple Japanese dessert made with 4 basic ingredients: water, gelatin, coffee and sugar. Essentially, it's just a coffee flavored jello!
What makes it interesting is the countless variations which it can be served.
Recipe by Ariel J of Mandaluyong City
This recipe is my take on the popular Japanese dessert - I made it creamy, a perfect meal finale!
I started by adding the the plain unflavored gelatin in water slowly for the gelatin to absorb the water before bringing to a boil. It is important to dissolve the gelatin in ambient or room temperature water otherwise it will be lumpy and not dissolve properly.
Next is to add the instant coffee and sugar. Then I transfer the liquid to a rectangular pan to cool down and set before cutting into 1 inch cubes.
Here is where the fun begins -- coming up with our own creative adaptation of this dessert:
- instead of Bubble tea, why not substitute the tapioca pearls with coffee jelly?
- instead of mais con yelo, substitute the sweet corn with coffee jelly?
And my choice is to add in a mixture of condensed milk and heavy cream(or Nestle's all purpose cream), just like that on a Filipino Fruit Salad
While some people end their meals with a hot cup of coffee, why not try to finish off with a chilled coffee jelly dessert?
Try it! It's pretty simple to make!
1 pack Unflavored Gelatin (Mr. Gulaman) 25 g
2 tablespoon Instant Coffee or Instant Espresso
3/4 cup Sugar
1 can Condensed milk (250 ml)
1 pack All-Purpose Cream (250 ml) or Heavy Cream
1 1/2 liters Water
1. Dissolve the gelatin in 1 1/2 liters room temperature water.
2. Bring to a boil.
3. Add the sugar and instant coffee until thoroughly dissolved.
4. Transfer in a shallow container to spread about 1 inch thick. Let the mixture cool down, then refrigerate to set.
5. Once the gelatin sets, cut into cubes.
6. In a separate container, blend together the all-purpose cream and condensed milk.
7. Add the cubed coffee jelly and refrigerate for at least 4 hours.
8. Serve chilled.