Since I had leftover powdered matcha, I made this easy jelly that's all about mixing.I love how it's so wobbly wobbly.I used powdered fine matcha powder for confectionary making.The dark matcha layer sinks to the bottom when it's chilled and hardened, so it automatically forms two layers.There's no hints or tips, really - you'll make no mistakes with this easy jello. Chill well and enjoy as a snack or a dessert. For 2 servings. Recipe by yaburie

Though the ingredients and Steps are simple, I actually put quite a lot of thought into this recipe. For example, I considered what consistency the jello needed to be to crumble it, and also the balance of bitterness and sweetness.I use caffeine-free coffee, so that I can eat this at night and still get to sleep. I use granulated instant coffee, as opposed to the powdered kind.Use a generous amount of cream, otherwise it will be difficult to whisk. Be sure to use any leftovers to make something scrumptious. Recipe by Setsubunhijiki

Yes, I made this for my **th birthday cake. My youngest child choose what kind of cake to make, and we combined her favorite cake with my favorite coffee jello on top.You don't even need to make the spongecake a day in advance, so it's relatively easy. Adding meringue to the ganache (adjust according to the amount you use) will give you a light, airy-textured mousse. Recipe by Shioaji

Don't you crave chilled desserts during the upcoming hot season.I wanted to make coffee jelly for coffee lovers.You won't feel any bitterness or sweetness when it's chilled enough, so I recommend you make both jellies taste rather strong.For a jiggly and chewy texture, add roughly 5 g of gelatin to about 300ml of liquid! For 5 cups. Recipe by youerika

I used cherry and strawberry jello but u can use whatever u want

This jelly has stronger coffee flavour than store bought ones. I finally arrive at this measurement to get the delicious and right sweetness.Aadjust the amount of sugar to your liking. Recipe by KyokoKanon

Our family has dessert regularly, but we don't drink regularly.Since I thought it would be nice to have a handy way of enjoying umeshu, I decided to make it into a jello.I used an umeshu that's not too sweet--but as sweet as the average umeshu.Adjust the amount of sugar depending on the sweetness of your umeshu.Since this jello is low in sugar, add 1 more tablespoon sugar for those who prefer a sweeter taste. Recipe by Suterutomichiru

I wanted to enjoy the flavor of brewed coffee in a gelatin dessert...Sometimes it's hard to get the gelatin to harden with really hot coffee, but coffee from a coffee maker isn't too hot, so it's just right. For 4 servings. Recipe by toki mama

I enjoy drinking warmed umeshu with lemon juice and honey, and I wondered if it might turn out well as a gelatin dessert, so I came up with this recipe.If you use umeshu that's not so sweet, add more honey. If you prefer a sour taste, add more lemon juice, about 1 1/2 to 2 tablespoons. This recipe makes soft jelly, so if you'd prefer it firm, reduce the amount of water or umeshu by about 50 ml. For 2 or 3 small cups. Recipe by cureo

I always make strawberry jam around April. When I have any leftover syrup, I stock them up to serve with steamed bread or to make sweets and desserts That's when I made this pretty strawberry jelly It's so jiggly.I didn't use a mold, but if you want to, increase the amount of gelatin (in that case, it won't be so jiggly). Be careful because the jelly will gradually become firm when it's chilled for too long. For 2 servings. Recipe by Shirufi-

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