JAPANESE COFFEE JELLY
- 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
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
Number Of Ingredients 4
- 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
WAKE UP COFFEE JELLY
I have been making this coffee jelly for years and have not seen recipes for it. If you like coffee, you will probably like this.
Provided by jimmyz
Number Of Ingredients 4
- Inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Mix water and instant coffee in a pot; bring to a boil. Add pectin and bring back to a boil. Add sugar and bring back to a boil.
- Boil the mixture for 8 to 10 minutes, stirring constantly. Pour jelly into hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.4 g, Sodium 0.1 mg, Sugar 4.4 g
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- Make the coffee jelly: Combine hot water, coffee powder, and sugar in a bowl. Add gelatin powder, and stir until dissolved. Transfer to a rectangular mold. Refrigerate until set, about 4 hours or overnight.
- Combine all-purpose cream, condensed milk, and coffee powder in a bowl. Add coffee jelly and mix gently. Refrigerate until ready to serve.
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