Coffee Jello Recipe Japan
COFFEE GELATIN DESSERT
Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!
Provided by MARDEE_C
Categories World Cuisine Recipes Asian Japanese
Time 6h15m
Yield 5
Number Of Ingredients 6
Steps:
- In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 30.9 g, Cholesterol 32.7 mg, Fat 8.9 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 22.1 mg, Sugar 30.1 g
COFFEE JELLY
A refreshing Japanese summertime treat! My favorite way to serve it is with frozen whipped cream and chocolate sauce, although it's also delicious with ice cream, regular whipped cream, or flavored coffee cream! It can be served solid in glasses, or cubed in bowls.
Provided by Sarah
Categories World Cuisine Recipes Asian Japanese
Time 6h10m
Yield 4
Number Of Ingredients 4
Steps:
- Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 9.4 g, Protein 1.6 g, Sodium 6 mg, Sugar 9.4 g
JAPANESE COFFEE JELLY
Steps:
- Gather the ingredients.
- In a small bowl, combine the gelatin powder and water.
- Place the brewed coffee and sugar in a medium saucepan and bring to a near boil over medium-high heat.
- Turn off the heat, and whisk in the gelatin mixture until it dissolves. Set aside to cool, about 10 to 15 minutes.
- Pour the coffee gelatin mixture into a shallow baking dish (8- or 9-inch square or 11 x 7 inches) and refrigerate until set, about 5 hours.
- Once the coffee jelly has set, cut the gelatin into 1/2-inch cubes.
- Spoon the cubes into individual serving dishes and top with whipped cream , if desired.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 6 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
JAPANESE COFFEE JELLY
This was one of my favorite dessert in Japan.Not sweet and refreshing.Oh,the caffeine makes it an adult dessert! Adapted from about.com
Provided by littlemafia
Categories Gelatin
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix gelatin powder and 4 Tbsp of water in a small cup.
- Mix coffee, sugar, and the gelatin in a sauce pan.
- Stir well on low heat until sugar dissolves.
- Strain the mixture and pour into four cups.
- Cool them in the refrigerater.
- Put some whipped cream on top of the jelly before serving.
Nutrition Facts : Calories 32.6, Sodium 4.6, Carbohydrate 6.8, Sugar 6.3, Protein 1.6
JAPANESE COFFEE JELLY
Received this in email today when our heat index was 102F! It was so hot I did not even brew a pot of coffee this am! This gelatin recipe will replace coffee tomorrow - I listed it as a dessert but think I'll be having for breakfast! Will make as written first then try with Splenda (1:1 substitution). Three hours is chill time. Thank you, Ms. Bertha Robbards - this is going to be mighty refreshing!
Provided by Busters friend
Categories Low Protein
Time 3h10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- For a firmer jelly, use 1 1/2 envelopes unflavored gelatin.
- Soften gelatin in cold water. Add coffee and stir until gelatin is dissolved. Stir in sugar, salt and vanilla extract. Pour into 8 x 4-inch loaf dish and chill until firm.
- Cut into cubes and spoon into small dessert glasses. Top with whipped cream and sprinkle with finely ground coffee.
Nutrition Facts : Calories 130.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 15.2, Sodium 129.4, Carbohydrate 19.9, Sugar 18.4, Protein 2.8
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