Coffee Jelly (Coffee Jello Recipe)

We will be making Coffee Jelly, a delicious summertime sweet. The coffee jelly with fresh coffee is especially tasty. This is a great recipe for staying cool in summer.

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Coffee Jelly (Coffee Jello Recipe)
Votes: 1
Rating: 5
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Rate this recipe!
Course Dessert
Cuisine Japanese
Servings
people
Ingredients
Course Dessert
Cuisine Japanese
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Let's grind the coffee beans to make fresh coffee. Using a hand-cranked coffee grinder is fun and gives you a special hands-on feel!
  2. Place the coffee into the filter in the dripper. Even out the grounds making a flat surface. The water should be about 90°C (194°F). Slowly pour just enough water in the dripper to moisten the grounds. Let it sit for 30 seconds.
  3. Then very slowly drip the hot water over the grounds.
  4. Continue to slowly drip the water over the grounds until you have about 250ml or 1 cup of coffee. Remove the dripper to avoid the last few drops as they can add a bitter astringent taste to the coffee.
  5. Add the sugar to a bowl and pour the coffee over it to dissolve it thoroughly. Then, add the gelatin powder and stir it into the coffee.
  6. Pour the mixture into a chilled square mold. Make sure to remove any surface foam or bubbles. Let it sit to cool and then chill the jelly in the fridge so it firms up.
  7. When the jelly is firm cut it into cubes as shown. To remove it easily, warm the bottom of the container with hot water.
  8. Place it into a bowl and then spoon the coffee jelly into individual cups. Pour a little of the whipping cream over the jelly or top with a dollop of whipped cream. Sprinkle a little cocoa powder on top and it's ready to serve!
Recipe Notes
  • Regular milk, evaporated milk or sweetened condensed milk can be used instead of the whipping cream.
  • Make sure it is well chilled. The jelly will begin to melt if it gets too hot.
  • The aroma of the coffee and the refreshing texture make the jelly so delicious.
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