Saturday, August 20, 2016

Japanese Coffee Jelly

Last week I had family lunch in one of the hotel in Jakarta that is famous for their dessert. I asked the waitress the most favorite ones and he said “Coffee Jelly!” The look was simple; an inch black layer with poured white cream. It was bittersweet, not a typical dessert that I used to like, but the taste was unforgettable, refreshing, and comfy.
Japanese Coffee Jelly ||

Considering the place (it was one of the finest hotel in Indonesia, by the way) at first I thought the method should be complicated and the ingredients must be pricey. But then I knew that it is not tricky at all! Even it only took less than an hour to made the copycat.

The coffee jelly that I am referring to is actually coming from Japan. Back in 1960, that dessert was on trending in Japan, sold by Japanese chain coffee shop. It was also frequently made at home due to its tasty coffee flavor and simplicity. However, another reference stated that it was in fact was already developed in Taisho Period (1912 - 1926).

I created this recipe by adopting this. And it was also my first attempt of using gelatin after finally I found the halal one!
Japanese Coffee Jelly ||

Japanese Coffee Jelly
Total time: 1 hour
Servings: 4

  • 15 g gelatin (about 1 ½ tablespoon)
  • 3 tablespoon water
  • 3 tablespoon sugar
  • 480 ml hot strong coffee (tips: you can use clean dry cloth as strainer)
  • 100 ml cream

  1. In a medium bowl, soak the gelatin in water for a couple of minutes.
  2. Add sugar and hot coffee, and then stir very well to melt the gelatin completely.
  3. Pour into a serving bowl about 1.5 cm deep, cool to room temperature.
  4. Refrigerate for at least 4 hours.
  5. Pour cream over jelly to serve.

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