Today, I am going to making Japanese Coffee jelly.
It’s too hot here in Japan, so it’s the time for another refreshing dessert!
Coffee jelly is one of the most popular chilled desserts among all generation in Japan.
I have been making this recipe for more than a decade since I started my pastry shop. It’s my best selling summertime dessert.
My coffee jelly is consists of 2 layers. One is creamy milk pudding, and one is coffee jelly.
I use agar powder for coffee jelly because it creates juicy and slippery texture.
What I like about jelly made of agar powder is set at room temperature so that it won’t melt in your mouth.
On the other hand, creamy milk pudding is set with gelatin. It melts in your mouth right away.
When you take a bite together with slightly firm coffee jelly, these two components mingle together, and it tastes so good!
If it’s overwhelming for you to make 2 components, try coffee jelly only. Drizzle some cream and it will satisfy you for sure!
Enjoy the left over cold brew coffee with the same part of milk. I love cold brew coffee for it’s rich in flavor and smooth texture and flavor!
How to make ★Japanese Coffee Jelly★〜コーヒーゼリー〜(EP122)
cold brew coffee
- 3.5 oz ground coffee 100g
- 3 cups water 720 ml
- 500 ml cold brew coffee 2cups＋2tbsp
- ⅓ cup sugar 60g
- 3 tbsp agar powder 15~18g
creamy milk pudding
- 10 g leaf gelatin
- 1⅔ cup whole milk 400ml
- 80 g sugar ⅓ ＋ 1 tbsp sugar
- 1 cup heavy cream (fresh cream) 240ml
- First thing first, let's make cold brew coffee. Mix your ground coffee and water in a container, let it steep in a fridge for overnight or up to 24 hours.
Strain through the concentrate a coffee filter.
Measure the 500ml of coffee concentrate.
- Combine agar powder with sugar in a dry bowl. Stir in 3 tbsp of coffee and mix until evenly distributed. Transfer to a pot passing through a sieve. Add the rest of the coffee rinsing the agar and sugar.
- Cook on medium-high heat stirring constantly. Agar powder is easy to stick to each other when it heated. Do not stop stirring until the solution starts boiling.
Skim off the scum. Put the pot in an ice bath to cool down for about a minute.
When it is still fluid, transfer to a container. Let it cool to room temperature, then chill until used.
- Soak your gelatin in icy cold water for at least 10 mins. Let it fully rehydrate.
- Pour your milk into a pot along with sugar. Cook on medium, stirring occasionally. Stop cooking just before boiling, add in gelatin. The gelatin melts in a second if it fully rehydrated.
Transfer to a bowl, pass through a sieve. Chill on an ice bath until the milk mixture no longer hot. Add in heavy cream, continue chilling until slightly thicken.
- Transfer to a jag for easy handling. Pour the milk mixture evenly to each cup. Let it chill until set, for about 2 hours.
- Let's assemble. Take out the coffee jelly. Cut into 1cm cubes. Transfer on top of the milk jelly.
There you have your coffee jelly!