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If you want the taste of a fragrant cup of coffee with a rich splash of cream in a refreshing dessert form, then look no further than this recipe for Coffee Jelly and Cream. A slightly sweet but bold punch of coffee is turned into a quick jelly that’s served with a thick and cool bit of cream to create the ultimate afternoon pick-me-up.
Summertime jelly is usually a rainbow variety of fruit flavors whose energy-giving properties are propelled by tons of sugar and food coloring. Luckily, that’s not the case for this Coffee Jelly and Cream. Only a bit of brown sugar is used, and it enhances the natural warm caramel notes of the coffee.
This no-bake, no-fuss recipe has you combining boiling water, brown sugar, powdered gelatin, and instant coffee in a bowl.
Once the ingredients are combined and the sugar is dissolved, pour in an additional cup of cold water.
Line an 8×8-inch casserole dish with plastic wrap. For a smooth, wrinkle-free adherence, wet the casserole dish and then press the plastic wrap on.
Pour the mixture into the prepared pan and then refrigerate for a minimum of three hours. You’ll know it’s done when the jelly is completely firm.
Slice it up into small squares, serve, and enjoy!
The clear, bold taste of the coffee is front and center in the coffee jelly.
When it’s combined with the heavy cream, it tastes like a cup of coffee in a light and cooling summertime dessert form.
You can also pour the coffee jelly mixture into small cups and let them set to make individual servings, but this pan method has a wonderful appearance that makes the coffee look almost like jewels.
Coffee Jelly and Cream is a great, quick way to have a dessert without having to fuss with the oven or hassle with a million different bowls and pans. It’s a simple delight you can whip up anytime!
Coffee Jelly And Cream
Ingredients
- 1 cup boiling water
- 1/3 cup packed brown sugar
- 3 teaspoons powdered gelatin
- 2 tablespoons instant coffee
- 1 cup cold water
- 1/2 to 1 cup cold heavy cream (or milk), for serving
Preparation
- Line an 8x8 baking pan with plastic wrap on the sides and bottom of the pan, set aside.
- In a large heat-safe bowl, combine boiling water, brown sugar, gelatin, and instant coffee.
- Whisk thoroughly, making sure to break up any bit of granules of sugar, gelatin, or coffee.
- Pour in cold water, stirring to combine.
- Pour the mixture into the prepared pan and transfer the pan into the refrigerator.
- Let the jelly set in the refrigerator for a minimum of 3 hours.
- Once set, remove the jelly from the pan and transfer to a cutting board, remove plastic wrap.
- Cut the jelly into cubes and transfer into a serving bowl or cup.
- Pour in heavy cream over the jelly, serve, and enjoy.
Recipe adapted from Wander Cooks.