Jiggly Japanese Coffee Jelly
Jiggly Japanese Coffee Jelly
Ingredients
For the Coffee Jelly
- 1/3 cup brown sugar
- 2 tablespoons instant coffee
- 3 teaspoons unflavored gelatin powder
- 1 cup boiling water
- 1 cup cold water
For the Foam Topping
- 4 fluid ounces heavy whipping cream
- 1 tablespoon caramel sauce
- to taste salt
Instructions
- 1
In a large jug, combine the brown sugar, instant coffee, and unflavored gelatin powder. Pour in the 1 cup of boiling water.
⏱️ 2 min
- 2
Whisk the mixture thoroughly until all the sugar, coffee, and gelatin have completely dissolved.
⏱️ 3 min
- 3
Add the 1 cup of cold water to the dissolved coffee mixture and mix well to combine.
⏱️ 1 min
- 4
Carefully divide the coffee jelly mixture evenly between 2 coffee mugs. Place the mugs in the refrigerator and chill for at least 4 hours, or until the jelly is completely firm and set.
⏱️ 240 min
- 5
While the jelly is chilling, prepare the foam topping. In a medium container, combine the heavy whipping cream, caramel sauce, and a pinch of salt.
⏱️ 1 min
- 6
Whisk the mixture vigorously for about 30 seconds, or until a light and airy foam begins to form. A handheld milk frother works well for this step.
⏱️ 1 min
- 7
Once the coffee jelly is firm, remove the mugs from the refrigerator. Divide the prepared foam topping evenly between the two servings, pouring it gently over the firm coffee jelly.
⏱️ 2 min
- 8
Serve immediately and enjoy your jiggly Japanese coffee jelly!
Kitchen Tools
Nutrition Facts (per serving)
Jiggly Japanese Coffee Jelly
For the Coffee Jelly
- 1/3 cup brown sugar
- 2 tablespoons instant coffee
- 3 teaspoons unflavored gelatin powder
- 1 cup boiling water
- 1 cup cold water
For the Foam Topping
- 4 fluid ounces heavy whipping cream
- 1 tablespoon caramel sauce
- to taste salt
Instructions
- 1
In a large jug, combine the brown sugar, instant coffee, and unflavored gelatin powder. Pour in the 1 cup of boiling water.
⏱️ 2 min - 2
Whisk the mixture thoroughly until all the sugar, coffee, and gelatin have completely dissolved.
⏱️ 3 min - 3
Add the 1 cup of cold water to the dissolved coffee mixture and mix well to combine.
⏱️ 1 min - 4
Carefully divide the coffee jelly mixture evenly between 2 coffee mugs. Place the mugs in the refrigerator and chill for at least 4 hours, or until the jelly is completely firm and set.
⏱️ 240 min - 5
While the jelly is chilling, prepare the foam topping. In a medium container, combine the heavy whipping cream, caramel sauce, and a pinch of salt.
⏱️ 1 min - 6
Whisk the mixture vigorously for about 30 seconds, or until a light and airy foam begins to form. A handheld milk frother works well for this step.
⏱️ 1 min - 7
Once the coffee jelly is firm, remove the mugs from the refrigerator. Divide the prepared foam topping evenly between the two servings, pouring it gently over the firm coffee jelly.
⏱️ 2 min - 8
Serve immediately and enjoy your jiggly Japanese coffee jelly!