A simple and light coffee dessert from Japan: get to know Coffee Jelly!

True to Japanese cooking simplicity and elegance, Coffee Jelly can steal impressions at every table.

Coffee Jelly is perhaps the simplest coffee dessert that can be imagined because it contains only coffee and gelatin - and optionally sugar. The earlier records of the recipe have been found since the 19th century in UK and US cooking books, except that Coffee Jelly is not described as a dessert as an alternative way of consuming coffee that does not hurt the stomach. The gelatin used at that time was of animal origin (from beef legs), which helped to characterize the gel as stomach-friendly. By inventing instant gelatine, the recipe has flourished again until it is slowly forgotten.

In its current form, Coffee Jelly owes it to Japan. In the 1960s, pretty Japanese coffee shops began to serve Coffee Jelly, cut into small cubes and served with whipped cream. The simplicity that characterizes it, the purity of its tastes and its sleek appearance matched glance in the philosophy of Japanese cuisine, making it a particularly popular dessert.

With its distinctive appearance and originality, Coffee Jelly is the ideal dessert for a party or a table with friends. Its taste can be simple and does not claim gastronomic laurels, but it does not cease to be a very light, refreshing and highly appealing dessert that can steal impressions.

What do you need for a Coffee Jelly?

• 15 grams of gelatin
• 3 tablespoons of water
• 60 grams of sugar
• 480 ml hot, strong brown filter coffee
• 100 ml of cream and 60 grams of sugar

How is Coffee Jelly prepared?

• In a bowl, thoroughly soak the gelatin with three tablespoons of water
• Add the sugar and coffee and stir in order to completely dissolve the gelatin. Allow to come to room temperature.
• Pour the mixture into a shallow, flat baking pan and freeze in the freezer for 4-5 hours.
• Cut the jelly into cubes and share in a bowl.
• Beat the cream with sugar and serve by pouring the jelly cubes

Tips for a refreshing Coffee Jelly

• It is essential for the success of the sweet to dissolve gelatin well in order to achieve the right texture. We observe both the mixing and the temperature of the fluids.
• If we do not want to use gelatin, we can use agar agar, but the process changes slightly.
• The coffee must be strong enough for our jelly to taste - but you can use any blend you want.
• You can serve our sweet as you wish, sprinkling with cocoa, grated coffee, chocolate pieces etc
• If you really want a strong coffee flavor, you can completely omit the sugar. The texture of the sweet will not be affected at all, but its flavor will become stronger.
• Coffee Jelly can be kept in the refrigerator for a few days, but it is better to prepare the quantity you are going to consume in order to enjoy it fresh.
• Young children will be delighted with the appearance and texture of the sweet, but they must stay away from it: Coffee Jelly contains caffeine and is not suitable for children. We can make a matching jelly with cola drink, which looks very much like coffee jelly.
• The dessert can also be prepared with instant coffee, but filter coffee gives it a richer flavor and aroma.

If you want to try an original Japanese dessert, all you need is powdered gelatin - it is sure that you already have good coffee! Shokuyoku ga ī!