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.
- Bean to cup coffee machine
- Small Bowl
- Medium saucepan
- Shallow, square baking dish
- 2 espresso shots
- 1tbsp unflavoured gelatine powder
- 60ml water
- 3tbsp sugar
- Whipped cream to top, optional
Using a bean to cup coffee machine, brew 2 shots of espresso.
In a small bowl, mix the gelatine and water together.
In the saucepan, bring the espresso shots and sugar to a boil, stirring occasionally.
Remove the saucepan from the heat and whisk the gelatine-water mixture into the coffee-sugar mixture until the gelatine dissolves.
Leave the mixture to cool for 15 minutes.
Pour the mixture into the baking dish.
Refrigerate for 5 hours, until the jelly has set.
Cut the jelly into cubes.
Place the coffee cubs into serving bowls. Top with some whipped cream if you wish.
Enjoy and savour!