Coffee Jelly With Salted Caramel Whipped Cream
Published Nov. 20, 2024
- Total Time
- 8 ¾ hours
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes, plus at least 8 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2(¼-ounce) packets unflavored powdered gelatin (4 teaspoons/14 grams total)
- 1cup/200 grams granulated sugar
- 2teaspoons vanilla extract
- 1½tablespoons instant espresso powder
- 1½cups/360 grams heavy cream
- ¼teaspoon salt
- Flaky salt, for serving
- Cacao nibs (optional), for serving
Nutritional analysis per serving (8 servings)
260 calories; 16 grams fat; 10 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 26 grams sugars; 3 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add 1 cup plus 2 tablespoons cold water to a large measuring cup. Mix in the gelatin.
- Step 2
To a small saucepan over medium heat, add 2¼ cups water, ½ cup of the sugar and the vanilla, and bring to a boil, then continue to boil until the sugar is dissolved, about 3 minutes. Add the espresso powder and stir until dissolved. Pour the boiling mixture over the softened gelatin and whisk until the gelatin has dissolved. Pour the mixture into a heatproof container, cover with a lid and chill in the fridge until solidified, at least 8 hours.
- Step 3
In a microwave-safe measuring cup or bowl, heat 1 cup of the cream in the microwave for 30 seconds to 1 minute, until lukewarm.
- Step 4
To a small saucepan over medium heat, add the remaining ½ cup sugar and the salt. Cook, without stirring, for 5 minutes, tilting the pan occasionally to shift the mixture around until most of the sugar has melted and the color has deepened to a dark amber.
- Step 5
Slowly stream in the lukewarm cream while constantly whisking. Remove from heat once incorporated. Mix in the remaining ½ cup cream and chill in the fridge until cold, at least 2 hours. (If the mixture seizes and firms up when adding the cream, simply return it to low heat and whisk until combined and creamy before chilling.)
- Step 6
Before serving, remove the solidified coffee jelly from the fridge and place it on a cutting board. Slice into small cubes. Return the cubes to their container. (It’s fine if some of the cubes lose their shape.)
- Step 7
Add the salted caramel whipping cream to the bowl of a stand mixer. Using the whisk attachment, whip to medium peaks, about 3 minutes.
- Step 8
Divide the coffee jelly among 8 small (6-ounce) glasses, like coupes or martini glasses. Dollop the salted caramel whipped cream onto each serving, spreading it over about half the jelly to the edge of the glass. Sprinkle with flaky salt and cacao nibs (if using) and serve cold.
Private Notes
Comments
Such a hit at my Friendsgiving tonight!! I had all the ingredients besides the cocoa nibs on hand. The jello and cream came together much faster than I anticipated. I used Knox gelatin and the jello was pleasantly soft but sliceable. I plan on making the cream again as a cake filling, that was terrific!! I added a splash of Kahlua in each glass and topped with 3 coffe beans instead of cocoa, like an espresso martini. Really good!!
my dad loved a version of this--we just called it "coffee jello" my mom made it for him all the time and he carried copies of the recipe with him when he traveled so he could share it with restaurants he ate at and encourage them to serve it
How about Middle Eastern style, using pulverized dark-roasted coffee made strong and sweet, with cardamom! Skip the whipped cream and serve with halvah or a triangle of baklava.
Delicious. I was worried that the caramel cream wouldn't whip up so I put the mixing bowl and beater in the freezer to chill first. Don't know if this made a difference but it whipped up with ease. Be sure to use really strong coffee.
This is just insanely good. If you’ve ever had coffee jelly with cream at a Japanese place, this recipe hits the mark. When making the caramel whipped cream, be sure the whipping cream is lukewarm (not just cool) before adding it to the caramel. Otherwise the caramel will form a glob of hard candy. Also: the Cafe Bustelo individually sealed espresso packs work perfectly for the jello. 3 packs = 1.5 tbsp.
The caramel cream mixture was delicious… but like someone else noted, it wouldn’t whip up. In 2 seconds, it went straight from liquid cream to chunks of butterfat. I ended up straining it so I could at least use the caramel-flavored liquid left behind. Otherwise this is a tasty recipe!