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Coffee Gelatin Dessert

Coffee Gelatin Dessert

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    6 h 15 m
MARDEE_C

MARDEE_C

Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.
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Reviews

IMVINTAGE
16

IMVINTAGE

9/23/2006

I used double brewed coffee & added 2 heaping tbp. of instant coffee. I also increased the sugar to 1 full cup. The coffee flavor was a bit strong...next time I will only add one tbp. of instant coffee. I poured this into an 8 by 12 pan & then cut it into small squares. I layered the squares of gelatin in a parfait glass w/ spoonfuls of whipped cream (one dollop is not going to be enough) & drizzled chocolate syrup & caramel syrup over the layers. Wsa refreshingly different...thanks Mardee!

Mena
8

Mena

2/12/2007

Great recipe, I'd been looking for it... useful tip: Use vanilla icecream instead of whipped cream serve some coffee liquor, then the gelatin in cubes, and finally a ball of vanilla ice cream... Try it...

eoka
7

eoka

10/8/2006

I ate a coffee gelatin dessert at a sushi bar and was looking for a recipe for it. Found it at your website. However, I deleted the lemon juice because when I first tried it, it was a bit sour. Also, as a variation, you could use half-and-half rather than whipped cream. Thank you for sharing.

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