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!
Prep Time10 minutes mins
Cook Time5 minutes mins
Resting30 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: International
Keyword: coffee jelly, coffee jelly recipe
Servings: 3 servings
Calories:
Author: Bebs Lott
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
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.