Coffee Jelly is a delicious dessert made by cooling and hardening coffee and gelatin. It is a popular choice for adults who enjoy the bitter taste of coffee. The ingredients are simple and easy to get: coffee, gelatin, sugar, and cream. This dessert is quick and easy to make, and it is probably the best dessert for adults.
Coffee jelly is a classic dessert that is loved by so many people in Japan. It is made with coffee and gelatin, and has a smooth texture and a bitter-sweet flavor. It is a perfect dessert for adults who love coffee, but if you add whipping cream, it is tasty for kids too!
What is Coffee Jelly
Coffee jelly is a simple and easy dessert made by cooling and hardening coffee. It depends on which cold brew you use, but it has a perfect amount of bitterness and sweetness in the jelly. Adding some whipping cream on top makes it even sweeter and creamy!
Where is Coffee Jelly Originally From?
It is unknown where coffee jelly exactly came from, but it is said that a coffee jelly recipe was introduced in England in the early 1800s, and the recipe showed up in cookbooks in the US in the late 1800s.
Nowadays, Japan has a long history of coffee jelly, and it has been popular in Japan, so there are many people who think this dessert was born in Japan. In Japan, it is said that coffee jelly was invented in 1963 at Mikado Coffee in Karuizawa and began to be commonly sold in supermarkets around the 1970s.
Q&A : Why My Coffee Jelly Doesn’t Harden?
It looks easy to make, but if you miss these 3 tips, your coffee jelly might not harden. I will introduce 3 reasons and they will help you make delicious coffee jelly!
Reason 1: Used Hot Water to Dissolve Gelatin
Gelatin is a protein that consists of processed collagen extracted from the skin, bones, cartilage, and tendons of animals. The properties of this protein change when heated in boiling water, which affects its ability to solidify. So when you dissolve gelatin with warm water, it should be around 140℉ (60℃).
Reason 2: Didn’t Add Enough Gelatin
If you didn’t add enough gelatin powder, your coffee jelly won’t harden. I recommend you add enough gelatin to account for about 1.6~1.8% of the cold brew coffee recipe. So for example, if you use 300 ml of cold brew, then about 4.8-5g of gelatin is a good amount.
But if you prefer a different texture, (For example : 300ml cold brew needs)
- softer : 3-3.5g of gelatin
- normal (recommended) : 4.8-5g of gelatin
- harder : 6-7g of gelatin
Reason 3: The Cold Brew has Strong Acidity
If you use cold brew concentrate, please read the instructions on the bottle. My cold brew coffee says add 150ml water to 150 ml cold brew (1 : 1). If you don’t do this process then because it is concentrated, the coffee jelly won’t harden since it has too much acidity.
Ingredients for Coffee Jelly
- cold brew
- warm water around 140℉ (60℃)
Pick your favorite cold brew coffee. If you use cold brew concentrate, please read the instructions on the back of the coffee bottle. I use a concentrated brand, so I put 150ml water and 150ml cold brew.
Similar Recipes to Coffee Jelly on Oishi Book
- 300 ml cold brew Pick your favorite Cold Brew. If you use Cold Brew Concentrate, please read the coffee description on the back of coffee bottle. I use a concentrated one, so I put 150ml water and 150ml cold brew.
- 2 Tablespoon sugar
- 5 g gelatin
- 3 Tablespoon warm water around 140℉ (60℃)
- 20 ml heavy whipping cream
- In a small bowl, add warm water, then add gelatin. Make sure it melts. Let it sit for 5 minutes.
- In a medium pot, add cold brew and turn the heat to medium-low.
- When the cold brew starts boiling, add sugar and make sure it melts. After melting, turn the heat off.
- Add the gelatin to the pot and make sure it melts thoroughly.
- Prepare a small flat baking pan (or small bowls), add the mixture to that. Make sure the mixture is cooled down before putting into the fridge.
- After cooling down, put it into the fridge for 3 hours.
- Add some heavy whipping cream on top!