Coffee Jelly with Sweet Cream (Print Version)

Soft coffee jelly cubes paired with lightly sweetened cream for a refreshing, elegant dessert.

# Components:

→ Coffee Jelly

01 - 2 cups freshly brewed strong hot coffee
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons unflavored powdered gelatin
04 - 2 tablespoons cold water

→ Sweet Cream

05 - 3/4 cup heavy cream
06 - 2 tablespoons granulated sugar
07 - 1/2 teaspoon vanilla extract (optional)

# Directions:

01 - Sprinkle gelatin over cold water in a small bowl and allow it to bloom for 5 minutes.
02 - Combine hot brewed coffee and sugar in a medium bowl, stirring until sugar dissolves.
03 - Heat bloomed gelatin gently or microwave for about 15 seconds until fully dissolved, then stir into coffee mixture until evenly combined.
04 - Pour mixture into a shallow dish or small square pan, cool to room temperature, then refrigerate for at least 2 hours until fully set.
05 - Once set, cut the coffee jelly into uniform cubes.
06 - Whisk heavy cream with sugar and vanilla extract (if using) until sugar dissolves and cream thickens slightly.
07 - Distribute coffee jelly cubes evenly into serving glasses or bowls, pour sweet cream over the cubes, and serve chilled.

# Expert Advice:

01 -
  • It's refreshingly different from heavy desserts, hitting that sweet spot between indulgent and delicate.
  • Coffee lovers finally get a dessert that tastes like actual coffee, not just a hint of it.
  • Seriously easy to make—if you can boil water and whisk cream, you've got this.
02 -
  • Blooming gelatin is non-negotiable—if you skip this step and dump dry gelatin straight into hot coffee, you get grainy lumps that never fully dissolve no matter how much you stir.
  • The jelly needs those full 2 hours to set properly; checking it after 90 minutes only guarantees disappointment when it's still too soft to cube.
03 -
  • Using a hot knife dipped in water makes cutting the jelly infinitely cleaner—wipe and re-dip between each cut for neat cubes every time.
  • If you're whisking cream by hand (no mixer), use a tall, narrow bowl so the cream has room to cascade and incorporate air more easily.
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