Coffee Jelly: A Detailed Guide to Preparation and Variations

Coffee Jelly or “Kohii Zerii” is a tasty bittersweet dessert that originated in Japan. It is a refreshing and light dessert perfect for warm summer days or as a sweet treat after a meal. Typically, this dessert is made by combining coffee with gelatin or agar-agar to create a firm and jelly-like consistency. The chilled and firm jelly is then cut into small cubes and served with sweetened cream.

Why You Will Love This Recipe

This coffee-flavored dessert is relatively easy to make and requires minimal ingredients and effort. You will love it because it is:

• Refreshing: It combines the rich and bitter taste of coffee with sweet cream to create a perfect balance of flavors.
• Customizable: You can adjust the sweetness or intensity of the coffee flavor according to your taste.
• Easy to make: It’s easy to whip up the coffee jelly recipe with instant coffee or freshly brewed coffee.

Classic Coffee Jelly with Instant Coffee and Cream

To prepare the classic version, you will need the following ingredients:

• 1 sachet (12g) unflavored gelatin powder
• 1/4 cup cold water
• 2 cups boiling water
• 2 tablespoons instant coffee
• 2 tablespoons granulated sugar (adjust according to your preference)
• 1/2 cup all-purpose cream
• 1/4 cup sweetened condensed milk

Step-by-Step Instructions

1. Place ¼ cup cold water in a bowl. Sprinkle unflavored gelatine powder over the water and let stand for 5 minutes to soften.
2. Mix instant coffee and sugar with boiling water to dissolve.
3. Add softened gelatine to the hot coffee mixture and mix well until dissolved.
4. Pour the mixture into a rectangle or square cake pan or dish and pop it into the fridge for about 4 hours or until fully set.
5. Carefully cut the jelly into small cubes.
6. In a bowl mix all-purpose cream with sweetened condensed milk.
7. Divide jelly cubes evenly between serving glasses, and top with the sweetened cream.

Italian-Style Gourmet Version: Coffee Jelly with Zabaglione

Zabaglione or Sabayon is an Italian custard sauce made with egg yolks and sugar and Marsala wine. I think it’s perfect for coffee jelly for a simple but luscious dessert. You can make it keto-friendly by using sugar substitute.

Gourmet Ingredients

• 2 tbsps Gelatin Powder
• 3 cups Brewed Coffee (strong brew)
• 2 tbsps Brown Sugar or 3 Tbsps erythritol
• 3 pcs Eggs yolks
• 4 tbsps Brown Sugar or 5 tbsps Erythritol (for the Zabaglione)
• 1-2 tbsp Rum, brandy or whisky
• 1/4 cup Whipping Cream (optional)

Preparation with Zabaglione

First, dissolve gelatin powder in room temperature coffee. Add the rest of the coffee, stir well, cover and chill in the fridge until set. When coffee jelly has set, slice into cubes. To make the zabaglione/sabayon, put egg yolks and sugar in a bowl and whisk. Using a double-boiler or set the bowl over a pan of simmering water, add 1-2 tbsps brandy or whisky and continue to whisk until the mixture becomes thick and smooth and doubles in volume. If using, add cream to the zabaglione and whip. Then add coffee jelly cubes and toss gently to coat.

Menu Options and Bestsellers

Our Coffee Jelly is soft yet chewy tossed in a delicious coffee-infused cream with just the right amount of sweetness! We’ve also added some sago for extra chewiness in our special variants. Below are the pricing details for our sought-after options:

• Coffee Jelly: PHP 450.00 – PHP 1,798.00
• Coffee Jelly w/ Sago: PHP 450.00 – PHP 1,798.00

Tips for the Perfect Dessert

If you like flavored coffee drinks, you can put a few delicious twists on the classic recipe. You can add caramel or vanilla syrup to the coffee mixture to have a lightly flavored dessert. Common toppings include whipped cream, ice cream, chocolate shavings, and chocolate sauce. Remember, leftover coffee jelly will last in the fridge for up to 1-2 days when stored in an airtight container.