Coffee Jelly With Mocha- Mascarpone Cream

A very simple and fun coffee dessert which is one of my favorite. I am a caffeine loving person, if you cannot tell – chai and coffee anything makes me run. I am a huge fan of using the flavors of these beverages in my sweet treats. Coffee Jelly is a very popular japanese dessert. For this dessert I used the recipe from Just One Cookbook. Nami is a seasoned Japanese food blogger and this recipe came out amazing. Now these refreshing jellies do need a creamy element so I made a quick cocoa mascornpne whipped cream and scented it with little cinnamon since cinnamon is one of my favorite spice to pair with coffee.

The recipes are very easy but for the jelly, you have to start a night ahead. Make the jellies and let them set. Make a quick whipped cream next day and serve it. So breezy and your coffee loving guests will love it. If you do not want to serve with whipped cream, a dollop of chocolate ice cream is as good.

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Coffee Jelly With Mascarpone Whipped Cream

A fun summer dessert of coffee jelly served with luscious mocha whipped cream.
Course Dessert
Cuisine American, Japanese
Prep Time 20 minutes
Cook Time 8 hours
Servings 5 servings

Ingredients

For the Coffee Jelly – Please follow Just One Cookbook vegan recipe link here

    For the Mocha Mascarpone Cream

    • 8 oz mascarpone cream , very cold
    • 1.5 cup heavy whipping cream , very cold
    • 1-2 tbsp unsweetened cocoa powder, sifted
    • 1/2 cup powdered sugar
    • 1/4 tsp powdered cinnamom or vanilla

    Instructions

    • Prepare coffee jelly base according to the recipe. Pour it in individual cups and let set overnight.

    For the Mocha Mascarpne Whipped Cream

    • Place your mixing bowls and hand beater attachments in the freezer for 30 minuutes.
    • Add the mascarpone chesse, sifted cocoa powder and cinnamon into a large bowl and beat on medium low speed for 45 seconds or so.
    • Slowly start adding heavy cream about 1/2 cup at a time and beating on low speed at the same time. You will first see that the cheese is turning liquid but dont worry.
    • Increase the speed once you have added all the heavy cream, increase the speed and beat on medium high for about 8-10 minutes till you see soft peaks.
    • Add the powdered sugar next and continue to beat on low speed until all the sugar has been mixed. The resulting cream should have soft peaks and appear fluffy & cloudy.
    • Chill till you are ready to assemble.

    Assemble the Coffee Jelly Dessert

    • Add generous spoons of mich whipped cream on top of jelly, add nuts, shaved chocolate or fruits of choice. Serve chilled.

    Notes

    1. The coffee jelly recipe uses agar agar so its suitable for vegetarians. 
    2. Use a good quality instant coffee powder for a delicious tasting jelly. 
    3. You can serve with a scoop of chocolate ice cream instead of whipped cream.

    2 thoughts on “Coffee Jelly With Mocha- Mascarpone Cream

    1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals! XXXOOO
      Dorothy's New Vintage Kitchen on said:

      Looks divine! I’m coffee all the way too!

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