Japanese Coffee Jelly
Japanese coffee jelly now with two layers of yummy treat! You’ll still get the coffee-flavored gelatin but with pannacotta at the bottom. Make it more creamy by pouring fresh milk all over!
The first thing we do in the morning (depending on who wakes up first) is to turn on the kettle. Yes, folks! We’re coffee lovers. Our day starts with a mug of coffee, with cream for me and black for my husband. So it naturally follows that I also make this coffee jelly for our afternoon caffeine-fix. It’s so easy to prepare and the ingredients are probably in your pantry already. So why don’t you try making a cup or two for yourself and your family and enjoy this different take on coffee?
How to make Japanese Coffee Jelly
This dessert is known as a refreshing Japanese summertime treat. But why not enjoy it all year long? You can adjust the sweetness to your liking or how strong the coffee is. It’s perfect as an after-dinner pudding. As I mentioned, it has two layers. The top part being the coffee jelly which you make by bringing to simmer water, agar-agar powder and sugar. Once it starts to simmer add coffee powder and stir until it dissolves. You then transfer it into a baking dish and cool down until it sets into a jelly. In the jelly-state, you can then cut into cubes.
The secret ingredient is always LOVE
The pannacotta part which will be the bottom part is made with sugar, agar-agar powder and whipping cream. You just place everything in a pot and heat until almost boiling. You then transfer them in heat-resistant cups/glasses (preferably half-full) and let cool down until it sets into a jelly. When it sets, you can top it off with some coffee jellies and then pour some milk for a creamier experience.
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Tips for Japanese Coffee Jelly
Aside from instant coffee powder, you can also use brewed coffee if you want a stronger taste for your coffee jelly. And you can add or lessen the sugar for your sweetness preference.
Japanese Coffee Jelly
Ingredients
For coffee jelly
- 3 tbsp coffee powder (or 1 ½ cup brewed coffee)
- 1 ½ cup water (not needed if using brewed coffee)
- 4 grams or 2 tsp agar-agar powder
- ¼ cup sugar
For pannacotta
- ¼ cup sugar
- 4 grams or 2 tsp agar-agar powder
- 1 ½ cup whipping cream (or all-purpose cream)
- fresh milk (toppings)
Instructions
How to make the Coffee Jelly
- In a medium pot. Add water, sugar, and agar-agar powder. Bring to a simmer over medium-high heat.
- Add coffee powder and stir until coffee powder is completely dissolved and let simmer for a couple of seconds.
- Transfer in a baking dish and let it cool down for 30 minutes or until it sets into a jelly-state. NOTE: for warm-climate areas, you can refrigerate for about 2 hours after it cooled down.
- Once it sets, cut into 1-inch cubes using a knife and set aside.
Making the pannacotta
- Combine whipping cream, sugar, and agar-agar powder in a cooking pot and stir to incorporate.
- Bring to a simmer over high-medium heat.
- Prepare three heat-resistant serving cups or glasses and fill half-way with pannacotta. Let cool down and completely set.
Assembly
- Once the pannacotta sets, top it off with some coffee jelly cubes and pour 2-3 tbsp fresh milk. Serve and Enjoy. Bon appetit!
