"Topped with dollops of freshly whipped salted caramel cream, this soft Japanese coffee jelly makes the perfect post-dinner pick-me-up and is essentially a sweetened espresso in jiggly form. This coffee jelly makes a perfect post-dinner pick me up, especially when paired with salted caramel whipped cream. It's a no-bake dessert, so everything happens on the stovetop. First, you make the coffee jelly, which is lightly sweetened."
"You can make it as strong as you like by adding more instant espresso powder. Pour the mixture in a container, and let it cool in the fridge overnight until set. Slice the block of coffee jelly into small cubes. Keep it as is, or add a splash of coffee or orange liqueur for some extra zhuzh. To make the salted caramel whipped cream, add some heavy cream to caramelize sugar."
Soft Japanese coffee jelly is lightly sweetened and essentially a sweetened espresso in jiggly form. The jelly is prepared on the stovetop using instant espresso powder; sweetness and strength can be adjusted by adding more espresso. After cooking, the mixture is cooled and refrigerated overnight until set, then sliced into small cubes. Optional additions include a splash of coffee or orange liqueur. Salted caramel whipped cream is made by caramelizing sugar, adding heavy cream, cooling, and whipping right before serving. Dollops of freshly whipped salted caramel cream top the coffee jelly for serving.
Read at www.nytimes.com
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