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!
Servings: 3 servings
Calories:
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!