Coffee Jelly is a wonderfully refreshing dessert that you can whip up in minutes. The recipe below is delicious but basic. For the ambitious among you, we encourage you to create your own variations such as layering the coffee jelly with orange or lime jelly, using it as a base for an iced jelly coffee, or dressing it up with exotic spices.
For the jelly, you need the following:
- 1 1/2 teaspoons of unflavored gelatin*
- 1/2 cup plus 1 tablespoon of cold water OR 1/2 cup whisky plus 1 tablespoon of cold water
- 2 cups of fresh coffee
- 1/4 cup or less of granulated sugar
- 1 teaspoon vanilla extract
Step 1: Brew 2 cups of coffee. For this recipe, I used a full city / Vienna roast Sumatra OrangUtan and brewed it with a pour-over. That said, you can use any coffee with this recipe and any brew method. The only thing I recommend is brewing the coffee on the strong side or, if you are using leftover morning coffee, replacing the water used to dissolve the sugar with coffee.
Step 2: In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and allow it to set for at least one minute.
Step 3: Over low heat, whisk the sugar into the remaining 1/2 cup of water until the sugar is fully dissolved.
Step 4: Whisk the gelatin into your coffee.
Step 5: Whisk the coffee mixture and vanilla extract into your sugar water.
Step 6: Divide your jelly into serving cups OR pour it into a baking dish with sides. Put the jelly in the refrigerator and allow it to chill for at least 2 hours.
Whipped cream topping
For the whipped cream topping, you need
- 1/4 cup dark brown sugar
- 1 cup heavy cream or yogurt (if you are looking for a healthier version!)
- Spices to sprinkle on top of the whipped cream
Step 1: Using an electric mixer, whip the dark brown sugar for 5-10 seconds, until the sugar resembles coarse sand.
Step 2: Add the heavy cream and whip until soft peaks form.
Step 3: Top your coffee jelly with the whipped cream.
Step 4: Use your preferred spices to finish off your dessert. When selecting a spice, be sure to find use spices that compliment the beans’ natural tones.
Step 5: Enjoy!
*If you prefer to use gelatin leaves over gelatin, use 6 leaves and no additional water. Instead, you can dissolve the sugar by whisking it into the hot coffee.