The combination of coffee, agar, and cream makes coffee jelly an extraordinarily simple dessert—it’s bouncy and chewy, milky sweet and bitter, creamy yet gel-like. You can serve it as plainly or as elaborately as you’d like. Let it set in individual cups and splash some cream on top, or dress it up in fancy glasses and top with whipped cream and shaved chocolate for an easy dinner-party dessert.
- Mix together the water and agar until dissolved, and bring to a boil.
- Add instant coffee and sugar, then lower to a simmer.
- Simmer until dissolved, and pour into a baking pan or container, so that it’s about 1 inch deep.
- Allow to set in fridge overnight.
- Slice into 1-inch cubes, and divide into cups.
- Whisk the condensed milk and heavy cream together before pouring on top of jelly cubes. Serve chilled.
Tatiana Bautista is an assistant editor at TASTE.