Happy 52th National Day Singapore! Thanks for providing a safe place to stay that I can call it my home. The celebration during this Wednesday it was a blast (even though we met some ruled person). Nevertheless, the fireworks and performance were amazing. We are lucky to have a great weather, as the weather for this few days had been very humid. Therefore, coffee has become a must in my life especially during the summer.
Every day includes a deliciously iced caramel macchiato from Starbucks from time to time. Long gone are the days when I’d order a grande mocha frappe or an extra sweet and creamy latte. I have to admit…I’ve become a coffee snob, but I still believe everything has a time and place, even Coffee Jelly.
Coffee jelly is indeed one of the quickest and simplest treats you can make. It’s all a matter of dissolving the powdered gelatin in very hot strong coffee, allowing it to cool and firm up, and drizzling the set gelatin with sweetened cream. Seriously, the hardest part of this recipe is the wait!
I like Knox for my coffee jelly and use about 4 cups of strong coffee to achieve the texture I like. Either way, this coffee jelly is a fun dessert everyone is sure to love. So let’s started.
Tips by the sister before you get started:
- Use any kind of coffee you have on hand as long as it is brewed strong. I actually used some delicious cold brew I had in my fridge and just heated it up to just under boiling. It worked great.
- If you want to make coffee jelly jigglers, use a 9×13 dish and once the jelly is set, unmold it from the dish and cut out cute shapes with cookie cutters.
- Did you know that the longer a recipe made with gelatin sits, the more solidified it becomes? The awesome team at The Kitchen has a great article called 5 Tips for Working with Gelatin. If you’ve never used gelatin, you should check it out.
- 1 (1 ounce) package unflavored gelatin (I used Knox)
- 4 cups water
- 2 tablespoons instant coffee
- ½ cup sugar
- vanilla ice cream
In a sauce pot, bring 3 cups of the water to a boil. Add coffee and sugar and stir until dissolved.
In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water and let stand for about 1 minute or until powder begins to bloom.
Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatine is completely dissolved and no granules are visible. Pour mixture into a lightly greased baking dish. Allow to completely cool, cover, and refrigerate for about 2 to 3 hours or until completely set. Cut into 1-inch cubes and divide into serving cups.
In a cup, pour the coffee jelly and top it with vanilla ice cream and mint.