Coffee Jelly with Sweet Cream (Printer View)

Soft coffee-flavored jelly cubes served with lightly sweetened cream for a refreshing, elegant treat.

# Components:

→ Coffee Jelly

01 - 2 cups freshly brewed strong hot coffee
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons unflavored powdered gelatin
04 - 2 tablespoons cold water

→ Sweet Cream

05 - 3/4 cup heavy cream
06 - 2 tablespoons granulated sugar
07 - 1/2 teaspoon vanilla extract (optional)

# Method:

01 - Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes.
02 - Combine hot brewed coffee and sugar in a medium bowl, stirring until sugar dissolves.
03 - Heat bloomed gelatin gently until fully dissolved, then stir it into the sweetened coffee mixture.
04 - Pour the mixture into a shallow dish. Allow to cool to room temperature before refrigerating for at least 2 hours until set.
05 - Once chilled and firm, cut the coffee jelly into small cubes.
06 - Whisk heavy cream with sugar and vanilla extract until sugar dissolves and cream slightly thickens.
07 - Divide coffee jelly cubes into serving bowls or glasses, then pour sweet cream over them. Serve chilled.

# Expert Advice:

01 -
  • It tastes like a café experience but takes barely any hands-on time, leaving you free to enjoy your coffee while everything chills.
  • The texture—those wobbling cubes with silky cream—feels elegant enough for guests but casual enough for a Tuesday night.
  • Coffee lovers finally get a dessert that doesn't overshadow the flavor they actually crave.
02 -
  • Gelatin needs that cold water bloom time—skip it and you'll end up with a grainy, disappointing texture no matter how much you stir.
  • The coffee must be hot when the gelatin goes in; cold coffee won't allow the gelatin to dissolve fully, and you'll have clumps.
  • Don't over-whip the cream—it should be soft and pourable, not stiff peaks, or it overwhelms the delicate jelly.
03 -
  • Keep gelatin in a cool, dry place and check the expiration date—old gelatin sets weakly, and you'll end up with pudding instead of jelly.
  • If you're making this ahead, cover the chilled jelly dish with plastic wrap to prevent it from absorbing refrigerator odors, which can overpower the subtle coffee flavor.
  • Use filtered water for blooming if your tap water is heavily chlorinated; it can interfere with the gelatin's set and introduce unwanted flavors.
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