Coffee gelatin was created in Japan during the Taishō period (1912-1926). Over time, this product gained popularity in other Asian countries and around the world. You can prepare this dessert in many ways, but all methods are very simple.
Japanese coffee jelly
Makes 4 servings:
- 7g pack of unflavored gelatin;
- 2 tablespoons (30 ml) of hot water;
- 3 tablespoons (45 ml) of granulated sugar;
*2 cups (500 ml) of fresh black coffee.
Japanese Coffee Gelatin (Alternative Recipe)
Makes 4 servings:
- 2 1/2 cups (600 ml) of water;
- 1 1/2 teaspoons (3 g) of powdered agar;
- 5 tablespoons (75 ml) of granulated sugar;
- 2 tablespoons (30 ml) of instant coffee beans.
Vietnamese coffee jelly
Makes from 4 to 6 servings:
- 3 packs of unflavored gelatin, each of 7 g;
- 1/2 cup (125 ml) of cold water;
- 2 cups (500 ml) of fresh strong coffee;
- 1 can of 400 g of condensed milk;
decadent coffee jelly
Makes from 4 to 8 servings:
- 5 teaspoons (75 ml) of unflavored gelatin;
- 1/2 cup (125 ml) of coffee liqueur;
- 3 cups (750 ml) of fresh coffee;
- 3/4 cup (180 ml) of granulated sugar;
- Pinch of salt.
Method 1 of 4: Japanese Coffee Gelatin
Step 1. Dissolve gelatin in hot water
Put the hot water in a small bowl and stir the gelatin until dissolved.
To make sure the jelly is very soft, let it "spread" in the hot water for a minute or two before starting to stir. Letting the granules absorb the liquid helps dissolve the gelatin more quickly
Step 2. Mix the coffee and sugar
Pour the dissolved gelatin mixture into the hot coffee. Add sugar and stir well until dissolved.
- The coffee should be very hot (almost boiling). If you use cold coffee, you will end up creating a fibrous, lumpy gelatin.
- If you're starting with a fresher coffee, mix it with the gelatin and sugar in a small pot. Heat over high heat until boiling.
Step 3. Place the mixture in small containers
Distribute it evenly among four individual pots or coffee cups.
Place the gelatine on a large lightly greased baking sheet if you want to cut it into cubes
Step 4. Place the containers in the fridge and let them cool until the gelatin is very firm
- If you are going to eat the jelly straight from the bowl, it will be ready in three or four hours.
- Wait at least six to seven hours for it to become even more solid if you cut it into cubes.
Step 5. Serve
The gelatin is ready to be enjoyed.
- Garnish with a little whipped cream.
- If making cubes of coffee gelatine, cut them into equal sizes using a heated knife. Gently invert the pan onto a large plate to hold the cubes.
- Cover and store the remaining gelatin in the refrigerator for up to three or four days.
Method 2 of 4: Japanese Coffee Gelatin (Alternative Recipe)
Step 1. Heat the water and agar-agar in a small saucepan
Stir until the ingredients are combined and place the pan over high heat.
- Bring the mixture to a boil before proceeding to the next step.
- Powdered agar (also called "katen") is the best option, but you can also use ¾ of agar bar if necessary - cut the bar into several pieces and let them soak for 20 minutes in separate water.. Drain the water and use the pieces as you would the powder.
- Equal amounts of unflavored powdered gelatin can be used instead of powdered agar, but gelatin is not vegetarian.
Step 2. Add sugar and coffee
When the mixture starts to boil, reduce the heat to medium temperature and add the sugar and instant coffee to the pan. Stir well until blended.
Continue cooking the mixture, simmering for about two minutes, or until dissolved. Stir occasionally
Step 3. Put out the fire
Allow the pan to cool at room temperature for five minutes.
The liquid will start to thicken, but it is important not to let it become solid. Agar acts quickly, and waiting too long can make pouring the mixture difficult
Step 4. Pour hot mixture into individual dishes or bowls
Wait another five or ten minutes and cover with film.
After pouring the mixture into each bowl, use a spoon to remove any bubbles formed on the surface
Step 5. Place the gelatin in the fridge and wait four to five hours
Gelatin made with agar can be left at room temperature, but the process takes longer. Also, gelatin tastes better when it's cold
Step 6. Serve
The recipe is ready to be devoured.
- You can serve each serving with whipped cream or 1 or 2 tablespoons (15 to 30 ml) of heavy cream.
- The remaining gelatin lasts up to two days if placed in the refrigerator.
Method 3 of 4: Vietnamese Coffee Gelatin
Step 1. Mix gelatin with water
Pour cold water into a medium bowl. Sprinkle the unflavored gelatin in the water and let it sit for 10 minutes.
Once the gelatin is settling to the bottom of the bowl, the individual granules will begin to absorb the water. This process, also called "hydrating" or "spreading", makes it easier for the gelatin to dissolve when you add the hot liquid
Step 2. Add the hot, strong coffee to the gelatin mixture
Stir well for several minutes or until completely dissolved.
- The coffee must be very hot, otherwise the gelatin will not solidify properly.
- The coffee also needs to be very strong to balance the sweetness of the condensed milk and mimic the taste of the Vietnamese recipe.
Step 3. Put the condensed milk into the mixture after the gelatin is dissolved
Stir a lot.
Use only condensed milk, not evaporated milk, as this product does not have the same sweetness and thickness as condensed milk
Step 4. Place the mixture on a large square glass dish
Use a long rectangular dish to make smaller cubes
Step 5. Place the dishes in the refrigerator and let them cool for two to four hours, or until the gelatin is set
- Thinner cubes will solidify faster than thicker ones.
- Wait for the gelatin to be firm enough to grip with your fingers. Just to be sure, wait eight hours or refrigerate overnight.
Step 6. Serve
Cut the coffee gelatine into small cubes and place them in a large bowl. Enjoy immediately.
Place the rest in a lidded container in the refrigerator for up to three or four days
Method 4 of 4: Decaying Coffee Gelatin
Step 1. Lightly grease the brioche molds
Spray a non-stick spray onto six or eight molds and use a clean sheet of paper towels to spread the oil over the bottom and sides, covering the pan completely with a very thin layer.
- The ideal is to use small shapes, about 10 cm in diameter. Brioche shapes are ideal and make gelatine very attractive, but any similarly sized container can be used.
- If you are not going to remove the gelatin from the container before serving it, use six to eight small porcelain bowls. It is not necessary to use non-stick spray in this case.
Step 2. Mix the gelatine with the coffee liqueur in a small or medium bowl
Let it sit for five minutes.
This way, the gelatin will soften or "spread". The individual beans will absorb moisture and dissolve faster when you add them to hot coffee
Step 3. Add the coffee, sugar and salt to the bowl
Stir well until gelatin is completely dissolved.
- The coffee needs to be hot when it is added. Otherwise, the gelatin may become fibrous.
- Continue mixing until uniform in appearance, which will take about two minutes.
Step 4. Pour the mixture into the pans, dividing evenly between each compartment
After filling the shapes, lightly cover them with a layer of film
Step 5. Let it cool in the fridge overnight until the gelatin is very firm
- Cooling for eight hours or overnight will result in a firm, solid gelatine, the ideal consistency for mold removal.
- If you want to eat the jelly straight from the pot, it will be firm enough after four hours. Leaving it on longer will leave a firmer texture.
Step 6. Remove the gelatin from the shapes using your fingers to pull it along the edges
Turn the pan over and let the gelatin fall into the dish.
If the gelatin sticks, quickly wet the bottom of the pan with hot water. The heat should soften the gelatin and facilitate removal
Step 7. Serve
The coffee gelatin is ready.
- If desired, garnish each individual portion with whipped cream and chocolate chips.
- Coffee jelly tastes better when served immediately, but you can cover it and refrigerate it for up to four days.