About this recipe:This is an exotic recipe made with everyday ingredients. A lovely sweetened coffee jelly is served with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant.
150g caster sugar
3 (7g) sachets powdered gelatine
750ml hot filter coffee
1 tablespoon lemon juice
250ml sweetened whipped cream for garnish
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In a saucepan, stir together the sugar and gelatine. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatine and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a mould. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.