Crushed Coffee Jelly Drink
This Japanese café-style drink combines soft-set coffee jelly with a creamy milk blend. It’s a fun, refreshing way to enjoy your caffeine fix—perfect with a wide straw and a hot day!
Recipe from GMAP Japanese Member, Jellice.
Ingredients (makes 20-30 pieces):
Ingredients (makes 20–30 pieces)
- Gelatin powder – 4 sachets (20g)
- Water – 100 ml (for blooming)
- Granulated sugar – 140g
- Water – 20 ml (for syrup)
- Starch syrup – 60g
- Dark chocolate – 116g
- Milk chocolate – 30g
What you’ll need
- Silicone tray (heat resistant to 100°C or more)
Preparation
- Bloom the gelatin: Sprinkle 4 sachets of gelatin into 100 ml of water and let soften. Then, gently melt it over a hot water bath until it is dissolved.
- Melt the chocolate: Chop the dark and milk chocolate, place in a heatproof bowl, and melt over a hot water bath.
- Make the syrup: In a small saucepan, combine granulated sugar, 20 ml of water, and starch syrup. Heat over medium heat until the syrup is clear and bubbling throughout (temperature should reach 110–120°C).
- Combine: Remove from heat and stir in the dissolved gelatin, then add the melted chocolate. Mix thoroughly until smooth.
- Mould and chill: Carefully pour the mixture into a silicone tray. Let it cool to room temperature, then chill in the refrigerator until firm.
- Remove from moulds and enjoy!
Tip: The syrup gets very hot – handle with care.