Coffee Jelly

Coffee Jelly

Everybody knows that the Japanese drink green tea, but coffee is very, very popular in Japan. Coffee jelly is a refreshing dessert on a hot day. The ones I tried in Japan do not have sugar in them, rather a syrup is poured over the jelly when it is served, to taste. Also an artificial tasting white substance is also served with the jelly, I suggest using fresh pouring cream or ice cream.

4 tablespoons sugar

1 cup water

2 teaspoons (10g) powdered gelatine

¼ cup (60ml/2 fl oz) boiling water

2 cups (500ml/16 fl oz) strong black coffee

Ice cream or cream to serve, optional

1.       Make syrup. Place sugar and water in a small saucepan. Bring to the boil without stirring to make a syrup. When boiling turn off the heat.  Allow to cool. Chill until using.

2.       Boil water in a kettle, and pour into a measuring jug. Sprinkle the gelatine over the boiling water and stir briskly to dissolve it. Continue stirring until it is all dissolved. Add dissolved gelatine to the coffee and stir through. Divide between serving glasses, sundae glasses or teacups. Alternatively set jelly in a shallow tin and cut into cubes to serve. Refrigerate for several hours or until set.

3.       Serve coffee jelly with the syrup and cream. 

Variations: Make fruit juice jellies using good quality fruit juices, or fruit tea jellies.

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