Coffee Jelly Dessert (Printable version)

Soft coffee-infused jelly cubes paired with sweetened cream. A light, elegant Japanese-inspired dessert for coffee enthusiasts.

# Ingredient list:

→ Coffee Jelly

01 - 2 cups (480 ml) freshly brewed strong coffee, hot
02 - 2 tbsp (25 g) granulated sugar
03 - 2 tsp (7 g) unflavored powdered gelatin
04 - 2 tbsp (30 ml) cold water

→ Sweet Cream

05 - 3/4 cup (180 ml) heavy cream
06 - 2 tbsp (25 g) granulated sugar, or to taste
07 - 1/2 tsp vanilla extract (optional)

# Step-by-step guide:

01 - In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
02 - Meanwhile, combine hot brewed coffee and sugar in a medium bowl, stirring until the sugar dissolves.
03 - Microwave or gently heat the bloomed gelatin until fully dissolved (about 15 seconds in the microwave). Stir gelatin into the sweetened coffee until well combined.
04 - Pour the mixture into a shallow dish or small square pan. Let cool to room temperature, then refrigerate for at least 2 hours or until fully set.
05 - Once set, cut the coffee jelly into cubes.
06 - In a separate bowl, whisk heavy cream with sugar (and vanilla, if using) until the sugar dissolves and the cream is slightly thickened.
07 - Divide coffee jelly cubes among serving glasses or bowls. Pour sweet cream over the cubes and serve chilled.

# Expert tips:

01 -
  • It tastes like a café dessert but takes barely any active time in the kitchen—mostly just waiting, which honestly feels luxurious.
  • Coffee lovers finally get a dessert that celebrates the flavor without drowning it in sugar or chocolate.
  • The texture combination of wobbly jelly and silky cream is so satisfying it feels like a small indulgence every time.
02 -
  • Gelatin blooming is not optional—if you skip it or use warm water, your jelly will be grainy and refuse to set properly, a lesson I learned through two ruined batches.
  • The two-hour chill is a minimum, not a suggestion; rushing it means you'll cut into soft, shapeless sadness instead of perfect cubes.
03 -
  • Hot water on your knife between cuts prevents sticking and gives you those clean, satisfying cube edges that make plating feel professional.
  • Make the jelly a day ahead so you can focus entirely on whipping the cream fresh and serving with confidence.
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