Pin it My sister brought this back from a tiny cafe in Kyoto, not the recipe, just the memory of wobbly coffee cubes swimming in cream. She described it over the phone with such enthusiasm that I had to try making it myself that same weekend. The first batch turned out firmer than I wanted, almost rubbery, because I was impatient and added too much gelatin. But the second attempt? Pure magic. Now it's my go-to when I want something sweet but not heavy, especially on warm afternoons when regular desserts feel like too much.
I made this for a small dinner party once, and my friend who doesn't even like dessert asked for seconds. She said it reminded her of something her grandmother used to make, though I'm pretty sure her grandmother never made coffee jelly. Sometimes a dish just hits a feeling you didn't know you were craving. That night, we sat on the porch with our little glass cups, and the jelly caught the last bit of sunset through the cream.
Ingredients
- Freshly brewed strong coffee: Use a bold roast or even leftover morning coffee if it's strong enough, the flavor is the whole point here.
- Granulated sugar (for jelly): This amount keeps it lightly sweet so the cream can balance it out, but taste your coffee mix before adding gelatin.
- Powdered gelatin: Unflavored is key, and always bloom it in cold water first or it clumps into sad little lumps.
- Cold water: Just enough to let the gelatin absorb and soften before you heat it.
- Heavy cream: The richness here is non-negotiable unless you're going dairy-free, then coconut cream is your friend.
- Granulated sugar (for cream): Sweeten to your taste, some like it barely sweet, others want it almost like liquid dessert.
- Vanilla extract: Optional but it adds a warm note that makes the cream feel less plain.
Instructions
- Bloom the gelatin:
- Sprinkle it over cold water in a small bowl and let it sit for 5 minutes until it looks swollen and spongy. This step is what keeps your jelly smooth instead of grainy.
- Sweeten the coffee:
- Stir sugar into your hot brewed coffee until it dissolves completely, the heat does the work for you here. Taste it now, this is your last chance to adjust sweetness before it sets.
- Melt and mix the gelatin:
- Microwave the bloomed gelatin for about 15 seconds until it's fully liquid, then stir it into the sweet coffee until there are no streaks. Work quickly, gelatin starts setting as it cools.
- Pour and chill:
- Pour the mixture into a shallow dish or small square pan, let it cool on the counter for a bit, then slide it into the fridge for at least 2 hours. The thinner the layer, the quicker it sets.
- Cube the jelly:
- Once it's firm and jiggly, cut it into cubes with a sharp knife. I like mine about half an inch, but you can go bigger or smaller depending on your mood.
- Make the sweet cream:
- Whisk the heavy cream with sugar and vanilla until the sugar dissolves and the cream thickens just a little, not whipped, just lightly creamy. If you overdo it, you'll have soft peaks and that's not the vibe.
- Assemble and serve:
- Divide the jelly cubes among glasses or bowls, pour the sweet cream over them, and serve immediately. The contrast between the firm jelly and silky cream is the whole experience.
Pin it The first time I served this to my nephew, he poked the jelly cubes with his spoon for a full minute before tasting. Then he looked up and said it was like eating a cloud made of coffee. Kids say the best things. Now whenever he visits, he asks if I have any wobbly coffee, and I usually do because it keeps so well.
How to Adjust the Coffee Strength
If you're using espresso, cut it with a little water so the bitterness doesn't overwhelm the sweetness. Regular drip coffee works beautifully if it's a dark roast, but weak coffee will give you weak flavor. I once used decaf for a late-night craving and honestly couldn't tell the difference, so don't stress about the caffeine if that's a concern. The key is bold flavor, not necessarily the buzz.
Make-Ahead and Storage Tips
This dessert is a dream for planning ahead because it actually improves after a day in the fridge. The flavors meld and the jelly firms up just a touch more. I keep the cubed jelly in an airtight container and mix the cream fresh before serving, that way the cream doesn't thin out or separate. It'll last up to three days covered, though I've never had a batch stick around that long.
Serving Suggestions and Variations
You can dress this up with a dusting of cocoa powder or shaved dark chocolate on top, especially if you're serving it to guests. Some people like to add a scoop of vanilla ice cream instead of cream, which turns it into an affogato-inspired treat. I've also seen it served with condensed milk drizzled over, which is sweeter and richer but completely delicious if that's your style.
- Try adding a splash of Kahlua or coffee liqueur to the jelly mixture for an adults-only version.
- Use coconut cream and swap regular sugar for coconut sugar to make it dairy-free and slightly caramel-toned.
- Layer the jelly and cream in a clear glass for a prettier presentation at dinner parties.
Pin it This dessert is proof that simple ingredients can create something unexpectedly special. Every time I make it, I'm reminded that sometimes the best recipes are the ones that let a single flavor shine without a lot of fuss.
Recipe FAQs
- → Can I use instant coffee instead of brewed coffee?
Yes, instant coffee works well. Dissolve 2-3 tablespoons of instant coffee powder in 2 cups of hot water, then proceed with the sugar and gelatin as directed. Adjust the amount to your preferred coffee intensity.
- → How do I prevent the gelatin from becoming rubbery?
Avoid overheating the gelatin and use the correct ratio of gelatin to liquid. This recipe uses 2 teaspoons per 2 cups of coffee, which yields a tender jelly. Don't refrigerate longer than overnight, as extended chilling can make it overly firm.
- → What's the best way to cut the jelly into even cubes?
Use a sharp knife dipped in hot water and wipe it clean between cuts. Mark the surface lightly into a grid pattern first, then cut through. A bench scraper or offset spatula helps lift cubes from the pan without breaking them.
- → Can I prepare this dessert ahead of time?
Yes, the jelly cubes can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Prepare the sweetened cream just before serving for the best texture and flavor.
- → What dairy-free cream alternatives work best?
Coconut cream, oat cream, and soy cream all produce excellent results. Chill your chosen alternative beforehand and whip it the same way as heavy cream, adding sugar to taste. Coconut cream provides the richest flavor.
- → How can I add more visual appeal to this dessert?
Top with a light dusting of cocoa powder, chocolate shavings, or finely grated dark chocolate. You can also add a few coffee beans or a cinnamon stick as garnish. Serve in clear glasses to showcase the beautiful jelly cubes.