My Japanese meal finished with a delicious Coffee jelly. I love coffee and when I saw this recipe I thought I have to try it. According to google, the recipe is very popular in Japan and it was developed in the Taishō period, early 20th century. I had to modify the recipe I saw as I don’t like sweetened coffee, so I’ve added only a small amount of sugar. If you prefer the coffee sweet, add an additional 20g sugar. The traditional recipe is, obviously, with the Japanese agar, if you don’t have agar, use vegetarian jelly using the instruction from the package.
Ingredients for 2 servings:
– 500ml fresh coffee
– 20g caster sugar
– 2.5g agar
– 100ml whipping cream
– 2 spoons of icing sugar
Brew fresh coffee. I used my espresso maker for a slightly stronger coffee. Add the caster sugar and stir in the agar. Put the coffee in a pan over the hob at high heat to dissolve the agar. When it reaches boiling point, remove from heat and pour the coffee into the prepared moulds. I used individual baking trays, but you can use what you like.
Pop the jelly in the fridge for a couple of hours, until is sets.
Whisk by hand for a minute or so the whipping cream with the icing sugar. The cream should start to get stiff, but don’t whip it completely. The cream should be runny, as a sauce. Pour the sauce on the jelly cubes and the dessert is ready to be served.