Love all things coffee? This chilled Japanese coffee jelly is a refreshing dessert to enjoy on a hot summer day. Enjoy it plain or with a dollop of fresh whipped cream.
Keyword: coffee, easy
Servings: 4(depends on container)
Author: Namiko Chen
1 ½tspkanten powder(See Notes; If you are going to substitute powdered kanten with gelatin powder or agar agar, use a double portion and see if it sets. Each brand of gelatin or kanten or agar sets differently, so please test. Gelatin won't solidify if you heat the mixture too long while kanten requires cooking for 2-3 minutes.)
In a small saucepan, combine water and kanten powder and whisk together. Then bring the liquid to a boil over high heat.
Once boiling, turn down the heat to simmer. Add sugar and instant coffee and cook stirring occasionally for 2 minutes.
Remove from the heat and let cool for 5 minutes.
Pour into serving dishes. Scoop up any bubbles on the surface with a spoon and discard. Once the coffee jelly cools down, wrap with plastic wrap and keep in the refrigerator for 4-5 hours.
Serve with whipped cream, mint, and a coffee bean on top. It's not vegan-friendly, but the coffee jelly is great with 1-2 Tbsp of half & half poured on top.
You can keep the coffee jelly in the refrigerator for up to 2 days.
Kanten Powder: Kanten needs to be heated to dissolve properly. The powdered form of kanten is easiest to measure and use; bars and flakes should be dissolved in water first. It sets in about an hour at room temperature (Source).If you are using kanten stick: You will need to rinse it carefully and break it into pieces to soak them in water for 30 minutes. This will help dissolve kanten faster. Squeeze the water out from the pieces and they are ready to use.If you want to use gelatin or agar: 1 tsp kanten powder = 2 tsp powder gelatin or agarIn order to set 1 cup (250 ml) of liquid, you will need: