Coffee Jelly (コーヒーゼリー) is a cold jellied dessert made throughout Japan from black coffee and gelatin. As Coffee Jelly is not too sweet, although you can adjust the sweetness however you like, and rather light, it is a perfect after dinner dessert.
Coffee Jelly was first made at a branch of a Japanese chain coffee shop in the 1960s, and became popular all over Japan. Because of the tasty coffee flavor and simplicity of making it, Coffee Jelly once was one of the most frequently made desserts at home. Today, it is more like a nostalgic sweet which was popular a long time ago, but Coffee Jelly is refreshing and cold and makes a great summer sweet. You may be able to find the Jelly at some cake shops in Japan but not all especially if not during summer. However, there is always Coffee Jelly in a cup kind of thing at grocery stores or convenience stores just like “Jello.” Even if you can’t find it, that’s OK. We have a recipe here!
You can use strong coffee, but espresso also has wonderful aroma for this. It is sweetened to be eaten as is, however, it is even better with some heavy cream or condensed milk. Cream goes well with the texture of the jelly and of course matches the flavor of coffee very well.
When you make the Jelly, it needs to harden in a container. A shallow pan works well to create a thin layer of jelly (about 1 inch thick) which you then cut into cubes. You can also use other containers, such as small bowls or cups, and serve the jelly without cutting.
If you’re looking for a light and unusual dessert after Japanese dinner, this is the one for you.
Coffee Jelly Recipe
Equipment
- 1 1/8 sheet pan
Ingredients
- 1/2 oz gelatin (about 1 1/2Tbsp)
- 3 Tbsp water
- 2 oz sugar
- 2 cups hot strong coffee
- 1/2 cup heavy cream
- 2 Tbsp sugar
Instructions
- In a medium bowl, soak the gelatin in 3 Tbsp water for a couple of minutes. Add 60g sugar and hot coffee, then stir very well to melt the gelatin completely. Cool to room temperature.
- Pour into a shallow pan, up to about 1″ deep, and refrigerate for at least 4 hours. Cut into 1″ cubes and put them in a serving bowl.
- Whip the heavy cream and sugar until thick but still runny. Pour over jelly.
Video
7 Comments
Glad I found this! I was looking for some unique jello recipes and I didn’t even think of coffee jelly I grew up with! ( oh yes I ate a lot of it growing up in Japan)
I’m so making this and share with my family. Thank you for posting this recipe!
Hi,
Can I use gelatin sheet?
How many grams would I need? The same amount as the powder?
Thanks
Mich159,
yes, you could. Just use the equal amount by weight.
http://www.davidlebovitz.com/how-to-use-gelatin/
I am trying to cut back or eliminate white sugars from my diet, can I substitute agave instead?
same just go on a juice clementine clense
Well can I just use 3in1 instant coffee to do the jelly