Japanese-Style Coffee Jelly

Name: Japanese-Style Coffee Jelly
Total time: 25 min
Yield: 4
Ingredients: 40 g ground coffee; 650 ml water (for about 600 ml strong coffee); 80 g caster sugar (60 g for the coffee, 20 g for the milk); 12 g leaf gelatine (6 sheets of 2 g); 500 ml well-chilled semi-skimmed milk; 1 tsp vanilla extract; 150 ml light single cream, 12% fat

Wobbly cubes of coffee in ice-cold vanilla milk with a splash of cream: the cult dessert of Japanese cafés, ready after 4 h in the fridge.

🍰 Dessert🟢 Easy⏱ 25 min

Calories204 kcal

Protein8 g

Carbs28 g

Fat7 g

💡 Use this recipe to fuel your /sport workouts with FitBot.

📝 Ingredients

40 g ground coffee
650 ml water (for about 600 ml strong coffee)
80 g caster sugar (60 g for the coffee, 20 g for the milk)
12 g leaf gelatine (6 sheets of 2 g)
500 ml well-chilled semi-skimmed milk
1 tsp vanilla extract
150 ml light single cream, 12% fat

🍴 Utensils

Filter coffee maker or cafetière
Saucepan
Whisk
Rectangular dish (about 20 × 15 cm)
Jug
4 tall glasses

📖 Steps

Drop the gelatine sheets one at a time into a large bowl of very cold water so they don't stick together, and leave them to soften for 10 minutes, until floppy like cling film.
Meanwhile, make the coffee with the 40 g ground coffee and 650 ml water in the filter coffee maker or cafetière (4 minutes' brewing for the cafetière). You should end up with about 600 ml of really strong coffee: the milk and cream will mellow it.
Pour the coffee into the saucepan with 60 g sugar and heat gently, stirring, just until the sugar has dissolved and the coffee is steaming. Don't let it boil: if it's too hot, it will weaken the gelatine's set.
Remove from the heat. Squeeze out the gelatine sheets in your hands, add them to the hot coffee and whisk for 1 minute, until no strands remain. Pour into the rectangular dish: the layer should be about 2 cm thick.
Leave to cool for 20 minutes at room temperature, then cover and refrigerate for at least 4 hours, ideally overnight, until the jelly is firm and cuts cleanly with a knife.
Make the vanilla milk: in the jug, whisk the cold milk with 20 g sugar and the vanilla extract for 1 minute, until the sugar has dissolved. Keep it in the fridge until serving.
Run a knife blade under hot water and cut the jelly into a grid of 2 cm cubes right in the dish. Lift them out with a thin spatula or a spoon and divide between the 4 glasses, without packing them down.
Pour 125 ml vanilla milk into each glass, then drizzle in a quarter of the cream (about 2 generous tbsp): it will create a marbled effect. Serve well chilled, with a long spoon or a wide straw.

💡 FitBot tip: No coffee maker? Dissolve 6 tsp instant coffee (about 12 g) in 600 ml hot water: it's even cheaper. The jelly keeps for 3 days in the fridge, well covered, and the vanilla milk goes in at the last minute.