Coffee jelly with vanilla skyr cream
15 min · 14 g protein · 97 cals / serving
The Japanese café dessert: strong, lightly sweetened coffee set into a soft jelly, cut into cubes and spooned into small glasses under a thick layer of vanilla skyr cream. Cool, bittersweet and creamy, and made the day before so it is waiting in the fridge.
Ingredients
Coffee jelly
- 2 cups coffee, freshly brewed and strong, or decaf
- 4 tbsp cold water
- 4 tsp gelatin, unflavoured powder (12 g), or 7 sheets leaf gelatine
- 1 1/2 tbsp granulated sugar
Vanilla skyr cream
- 1 3/4 cups skyr, plain
- 3 tbsp skim milk
- 1 tsp vanilla extract
- 2 tsp granulated, or to taste stevia
Steps
- Put the cold water in a small bowl, sprinkle the gelatin over and leave for 5 minutes to soften (or soak leaf gelatine in a bowl of cold water and squeeze it out). Heat the coffee with the sugar until steaming but not boiling, take it off the heat and stir in the softened gelatin until completely dissolved.
- Pour into a small dish or container, about 15 × 20 cm (6 × 8 inch), let cool, then cover and chill for at least 4 hours or overnight, until set firm enough to cut.
- Whisk the skyr, milk, vanilla and sweetener until smooth and spoonable. Cut the jelly into 1/2 inch cubes, divide among four small glasses and top each with a thick layer of the skyr cream.
Good to know
How firm should the jelly be?
Firm enough to cut into cubes that hold their corners but still wobble. This amount of gelatin gives that after 4 hours in the fridge; if you like it softer and spoonable, use 2 1/2 tsp and serve it straight from the dish.
Will it keep?
The jelly keeps covered in the fridge for 4 days. Make the skyr cream and assemble just before eating so the jelly does not weep into it.
Can I use sugar instead of sweetener in the cream?
Yes, about 2 tsp of sugar or honey, whisked in well. It is a small amount across four glasses: about the same score.
Alternative
Per
- Calories
- 39
- Protein
- (57%)
- 5 g
- Fat
- (1%)
- <1 g
- Carbohydrates
- (42%)
- 4 g
- of which sugar
- 4 g
- Fiber
- 0 g
- Sodium
- 22 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 388 kcal goes into the pot and 1018 g of ingredients comes out as about 1000 g of food: 39 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.