Coffee jelly is a cubed jelly dessert deluged in a pool of sweetened cream. This no-bake Japanese confectionary has a fragrant aroma and fluffy texture. In terms of taste, it has a filling milky savour topped with a bitter finish. It takes 20 minutes to complete the dish, not including the refrigeration time.
First, boil ¼ a cup of water into a pot and bring to a boil over high heat. Pour in kanten powder, brewed coffee, and sugar into the pot and stir until the mixture is even.
Then, add the coffee jelly mixture into cups or a large container and refrigerate it for 3 to 4 hours.
Take out the refrigerated coffee mixture, which should be firm by now. Cut it horizontally and then vertically using a knife to make it cube-shaped. The size of the jello cubes is up to your personal preference.
Next, whisk together condensed milk and all purpose cream until the mixture is evenly mixed.
Add the cubes into a glass or transparent container. Add a dollop of the sweetened cream mixture or other toppings to decorate the coffee jelly and add to its flavour. Serve and enjoy!