Coffee Jelly Recipe
Coffee Jelly is a light treat that is very popular in summer in Japan. While it is generally served in summer, this dessert is a healthier-than-average option that can be enjoyed at any time of the year. All you need is a coffee machine to brew the espressos needed. This jelly can also be added to your iced coffee drink to add some texture.
EQUIPMENT
- Bean to cup coffee machine
- Small Bowl
- Medium saucepan
- Shallow, square baking dish
INGREDIENTS
- 2 espresso shots
- 1tbsp unflavoured gelatine powder
- 60ml water
- 3tbsp sugar
- Whipped cream to top, optional
Method
STEP 1
Using a bean to cup coffee machine, brew 2 shots of espresso.
STEP 2
In a small bowl, mix the gelatine and water together.
STEP 3
In the saucepan, bring the espresso shots and sugar to a boil, stirring occasionally.
STEP 4
Remove the saucepan from the heat and whisk the gelatine-water mixture into the coffee-sugar mixture until the gelatine dissolves.
STEP 5
Leave the mixture to cool for 15 minutes.
STEP 6
Pour the mixture into the baking dish.
STEP 7
Refrigerate for 5 hours, until the jelly has set.
STEP 8
Cut the jelly into cubes.
STEP 9
Place the coffee cubs into serving bowls. Top with some whipped cream if you wish.
STEP 10
Enjoy and savour!
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