Coffee Jelly Recipe

Coffee: Brewed and cooled, this forms the base of the jelly, providing a rich and aromatic flavor.

Sugar: Adds sweetness to balance the bitterness of the coffee.

Gelatin powder: The key ingredient that gives the jelly its structure and texture.

Water: Used for blooming the gelatin, ensuring it dissolves properly.

Whipped cream: An optional topping that adds a creamy texture and sweetness.

Condensed milk: Another optional topping that provides a rich, sweet contrast to the coffee flavor.

When blooming gelatin, ensure the water is cold. Using warm or hot water can cause the gelatin to clump, resulting in an uneven texture in your coffee jelly. Stir gently to ensure all the gelatin granules are moistened.

• cooled brewed coffee - Substitute with strong brewed tea: If you prefer a non-caffeinated version or a different flavor profile, strong brewed tea can be an excellent substitute.

• cooled brewed coffee - Substitute with decaffeinated coffee: For those who want to avoid caffeine but still enjoy the coffee flavor, decaffeinated coffee is a great alternative.

• sugar - Substitute with honey: Honey can add a different depth of sweetness and a slight floral note to the jelly.

• sugar - Substitute with maple syrup: Maple syrup provides a unique sweetness and a hint of maple flavor that can complement the coffee.

• gelatin powder - Substitute with agar-agar: Agar-agar is a plant-based gelling agent that works similarly to gelatin, making it suitable for vegetarians and vegans.

• gelatin powder - Substitute with pectin: Pectin can be used as a gelling agent, especially if you prefer a fruitier taste in your jelly.

• water - Substitute with fruit juice: Using fruit juice instead of water can add an extra layer of flavor to the jelly.

• To store your coffee jelly, first ensure it has fully set in the refrigerator for at least 4 hours.
• Once set, cover the shallow dish or individual serving cups with plastic wrap or transfer the jelly into an airtight container.
• Keep the coffee jelly refrigerated. It will stay fresh for up to 3-4 days.
• If you wish to freeze the coffee jelly, cut it into smaller portions and place them in a single layer on a baking sheet lined with parchment paper.
• Freeze the portions for about 1-2 hours or until they are firm.
• Transfer the frozen coffee jelly pieces into a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date and store it in the freezer for up to 1 month.
• When ready to enjoy, thaw the coffee jelly in the refrigerator overnight. Note that the texture may change slightly after freezing, but it will still be delicious.
• For an extra treat, serve your thawed coffee jelly with a dollop of whipped cream or a drizzle of condensed milk.

• Gently place the coffee jelly in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on low power for 10-15 seconds, checking frequently to ensure it doesn't melt completely.

• Alternatively, use a double boiler method. Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl with the coffee jelly over the simmering water, ensuring the bowl doesn't touch the water. Stir gently until it reaches the desired temperature.

• For a more controlled approach, use a water bath. Place the coffee jelly in a sealed plastic bag, removing as much air as possible. Submerge the bag in a bowl of warm water for a few minutes, gently massaging the bag to evenly distribute the heat.

• If you prefer a more rustic method, place the coffee jelly in a heatproof dish and set it in a preheated oven at the lowest temperature (around 150°F or 65°C) for a few minutes. Keep a close eye on it to prevent melting.

• Small bowl: Used to bloom the gelatin by sprinkling it over water and letting it sit.

• Saucepan: Used to heat the brewed coffee and dissolve the sugar.

• Stirring spoon: Used to stir the coffee and sugar mixture, and later to mix in the bloomed gelatin.

• Shallow dish: Used to pour the coffee gelatin mixture into for setting.

• Individual serving cups: An alternative to the shallow dish for setting the coffee jelly in individual portions.

• Refrigerator: Used to chill the coffee jelly mixture until it sets.

• Measuring cups: Used to measure the brewed coffee and water accurately.

• Measuring spoons: Used to measure the sugar and gelatin powder accurately.

Pre-brew the coffee: Brew and cool the coffee in advance to save time when making the jelly.

Use instant gelatin: Opt for instant gelatin to skip the blooming step and speed up the process.

Quick chill: Place the jelly mixture in the freezer for the first 30 minutes to set it faster, then transfer to the fridge.

Batch preparation: Make a larger batch of coffee jelly and store it in the fridge for quick desserts throughout the week.

Ready toppings: Have whipped cream or condensed milk ready to go for quick serving.