It’s too hot here in Japan, so it’s the time for another refreshing dessert!
Coffee jelly is one of the most popular chilled desserts among all generation in Japan.
I have been making this recipe for more than a decade since I started my pastry shop. It’s my best selling summertime dessert.
My coffee jelly is consists of 2 layers. One is creamy milk pudding, and one is coffee jelly.
I use agar powder for coffee jelly because it creates a slippery texture. What I like about jelly made of agar powder is set at room temperature so that it won’t melt in your mouth.
On the other hand, creamy milk pudding is set with gelatin. It melts in your mouth right away.
When you take a bite together with slightly firm coffee jelly, these two components mingle together, and it tastes so good!
・creamy milk jelly
10g leaf gelatin
1 2/3cup milk (400ml)
1/3 cup ＋1 tbsp sugar (80g)
1 cup heavy cream
・cold brew coffee
100g ground coffee
3 cups of water (720ml)
2 cups ＋ 2 tbsp cold brew coffee (500ml )
1/3cup sugar (60g)
3 tbsp agar powder (15~18g)
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