Recipes
1. Japanese Coffee Jelly
ingredients:
1 cup boiling water
1 cup cold water
⅓ cup white sugar
3 tsp gelatin powder
2 tbsp instant coffee
Garnish ideas:
whipped cream
chocolate shavings
coffee beans
fresh mint leaves
Condensed milk
cocoa powder
Instructions:
Add your instant coffee, gelatin powder, sugar and boiling water into a large jug. Whisk everything until the sugar has dissolved, and make sure there’s no gelatin stuck to the bottom.
Pour in the cold water and whisk again.
Pour in the coffee jelly into either dessert cups or glass dish.
Optional: Using your whisk, try to break any large bubbles around the edges to give the jelly a nice smooth finish once set.
Place into the fridge for at least 3 hours to set.
If using a dish, cut jelly into cubes and scoop out into serving dishes.
When serving, add any optional garnishes (such as cream, mint, chocolate shavings, coffee beans, condensed milk) straight on top of the jelly and eat.
2. Coffee Tiramisu Cups
Ingredients (4–6 cups):
1 cup strong brewed coffee (or espresso), cooled
2 tbsp coffee liqueur (optional, e.g. Kahlúa)
12–15 ladyfinger biscuits (savoiardi), broken to fit cup size
8 oz mascarpone cheese (softened)
1 cup heavy cream, cold
¼ cup powdered sugar
1 tsp vanilla extract
Unsweetened cocoa powder (for dusting)
Chocolate shavings or coffee beans (for garnish, optional)
Instructions:
Prepare coffee soak: In a shallow dish, mix cooled coffee with liqueur (if using).
Make cream filling: Beat heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until creamy.
Assemble cups: Dip ladyfingers briefly into the coffee mixture (don’t oversoak). Layer the bottom of each cup with coffee-soaked ladyfingers. Add a layer of mascarpone cream. Repeat layers until cups are filled, finishing with cream.
Chill: Refrigerate for at least 2–4 hours (or overnight) for flavors to develop.
Serve: Dust with cocoa powder before serving. Garnish with chocolate shavings or a coffee bean on top.
3. Coffee Panna Cotta Cups (Layered)
Ingredients (4–6 cups):
For the Coffee Layer:
1 cup heavy cream
½ cup whole milk
¼ cup sugar
2 tsp instant coffee or 1 shot espresso
1 ½ tsp powdered gelatin (or 1 sheet)
2 tbsp cold water
For the Vanilla Layer:
1 cup heavy cream
½ cup whole milk
¼ cup sugar
1 tsp vanilla extract
1 ½ tsp powdered gelatin (or 1 sheet)
2 tbsp cold water
Topping (optional):
Cocoa powder, chocolate shavings, or whipped cream
Instructions:
Bloom gelatin: In two small bowls, sprinkle gelatin over cold water (one for each layer). Let sit 5 min.
Make coffee layer: In a saucepan, heat cream, milk, sugar, and coffee until hot but not boiling.
Remove from heat, stir in bloomed gelatin until dissolved. Pour into serving cups (about halfway). Chill for 1–2 hours until set.
Make vanilla layer: In another saucepan, heat cream, milk, sugar, and vanilla until hot. Stir in bloomed gelatin until dissolved. Let cool slightly (so it doesn’t melt the coffee layer). Gently pour over the set coffee panna cotta. Chill 2–4 hours, or overnight, until fully set.
Finish & serve: Dust with cocoa, add chocolate shavings, or a dollop of whipped cream on top.
4. Coffee Mousse Cups
Ingredients (4–6 servings):
2 tsp instant coffee (or 1 shot espresso)
2 tbsp hot water
1 tsp vanilla extract
½ cup powdered sugar
1 ½ cups heavy cream, cold
8 oz mascarpone or cream cheese (softened, optional for extra richness)
Cocoa powder or chocolate shavings (for garnish)
Instructions:
Dissolve coffee: Mix instant coffee (or espresso) with hot water until smooth. Let it cool.
Whip cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Add coffee flavor: If using mascarpone: beat it until smooth, then blend in cooled coffee mixture. Gently fold this into whipped cream.
If not using mascarpone: just fold coffee directly into whipped cream.
Assemble cups: Spoon or pipe mousse into dessert cups.
Chill: Refrigerate at least 2 hours to set.
Serve: Dust with cocoa powder or top with chocolate curls/coffee beans before serving.
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