Japanese Coffee Jelly is one of the most popular dessert served in most coffee shops and restaurants in Japan during the summertime.
By Ann Low

Kahlua Coffee Jelly

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Author: Ann Low
Total Time: 15 mins
Yield: 6-7 1x

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Description

Japanese Coffee Jelly is one of the most popular dessert served in most coffee shops and restaurants in Japan during the summertime.

Ingredients

Scale

600ml Water
15g Gelatine powder (1 tbsp + 1 tsp)
5 1/2 tbsp Sugar
2 tbsp Instant coffee powder (Nescafe classic)
1 tbsp Kahlua liqueur

Topping

100ml Soya milk (reduced sugar)
1 1/2 tbsp Kahlua liqueur

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Instructions

Soak gelatine powder with 2 tbsp water, set aside.
Boil water with sugar and reduce heat to medium and add in the gelatine. Stir till gelatine melted and bring to boil again.
Turn off heat, add in coffee powder, stir well and lastly add in Kahlua liqueur. Then pour into moulds or cups. Leave to cool and chill to set in the refrigerator.

For topping

Mix the soya milk and kahlua liqueur together and add about 2 to 3 tablespoons of the mixture over the coffee jelly when serve.

Prep Time: 5 mins
Cook Time: 10 mins
Category: Coffee

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