Coffee Jelly with Baileys Irish Cream, A Tasty Dessert Recipe

Soft delicious coffee-flavoured gelatine cubes, served with Haagen Dazs Royal Milk Tea Ice-Cream and paired with Baileys Irish Cream, the popular Japanese Coffee Jelly is set to please any discerning palates.

There are different variations of Coffee Jelly. You can use Jelly, Konnyaku ( こんにゃく ) or even Agar Agar to make this yummy dessert. It really depends on the texture you prefer – soft, springy or harder finish. For this recipe, I am using Agar Agar for a firmer texture.

I got these pretty glass cocktail glasses from Daiso Singapore some time back. Pour some coffee liqueur into these pretty glasses to pair with your sweet treat and drizzle them over the ice-cream just before serving, the Coffee Jelly with Baileys Irish Cream is definitely a hit with your guests.

( Makes one 12” x 8” Tray, Serves 6 )
Ingredients:
12g Redman Agar Agar Powder
100g Sugar
8g Nescafe Coffee Powder / 3 Sachets
6 Scoops of Haagen Dazs Royal Milk Tea Ice-Cream
1 litre Water
Baileys Irish Cream to serve with

Method:

• Make a parchment paper boat to line a baking tray for easy removal and cutting.

• Make agar agar accordingly to instructions on the packet, and add Nescafe coffee powder and mix well.

• Pour onto the tray and remove any bubbles. Leave to cool and refrigerate to set.

• Remove from tray gently by lifting the parchment paper. Cut away the edges.

• Cut into cubes after that.

• Place coffee jelly into serving glasses and top with ice-cream. Drizzle Baileys onto ice-cream or serve separately. Enjoy your Coffee Jelly with Baileys Irish Cream!

Well, here’s another version I had prepared some years back using ready-made ones from Daiso - X’mas Baileys Coffee Jelly Recipe!

The Coffee Jelly was part of my 4-Course Lunch Menu with girlfriends. Click on the links below for the respective recipes:
- Lychee Tea
- Potted Plants Potato Egg Mayo
- Vegetable Consommé with Tobiko Prawn Ball
- Foie Gras Penne

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