Equipment
* optional
Ingredients
Coffee Jelly Base
- 45 ml water, cold
- 7 g unflavored gelatin powder
- 400 ml water, hot
- 15 g espresso powder
- 50 g granulated sugar
Salted Caramel Cream
- 120 ml heavy cream, cold
- 30 g salted caramel sauce, chilled
- 1 g flaky sea salt
Nutrition (per serving)
Method
Place the cold water in a small bowl and sprinkle the unflavored gelatin powder evenly over the surface. Let it sit undisturbed for 5 minutes to bloom and fully hydrate.
In a saucepan, combine the hot water, espresso powder, and granulated sugar. Heat gently over medium heat, stirring occasionally, until the sugar and coffee dissolve completely. The temperature should reach about 60°C/140°F. Do not let it boil.
Remove the saucepan from the heat. Add the bloomed gelatin mass to the hot coffee mixture and whisk thoroughly until the gelatin is completely dissolved and no lumps remain.
Divide the coffee mixture evenly among 4 serving glasses. Allow to cool briefly at room temperature, then cover tightly with plastic wrap and refrigerate for at least 4 hours until gently set.
Just before serving, pour the cold heavy cream into a mixing bowl and add the chilled salted caramel sauce. Using a hand mixer or whisk, beat until soft peaks form.
Spoon the freshly whipped salted caramel cream generously over the chilled coffee jelly. Garnish with a tiny pinch of flaky sea salt if desired, and serve immediately.
Chef's Notes
- For the softest, signature melt-in-the-mouth texture of Japanese coffee jelly, the ratio of gelatin to liquid is crucial. This recipe uses slightly less gelatin than standard Western jellies to achieve that delicate tremble.
- If you prefer to use freshly brewed coffee instead of espresso powder and water, simply substitute 445ml of strong, hot pour-over or drip coffee in place of the hot water and espresso powder.
- Adjust the sugar in the coffee base to your preference. Traditional Japanese coffee jelly leans heavily toward the bitter side to contrast with the rich, sweet cream on top.
Storage
Refrigerator: 3 days — Keep glasses tightly covered with plastic wrap to prevent the jelly from absorbing refrigerator odors. Add the whipped cream just before serving.
