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Coffee Jelly with Zabaglione

5 from 1 vote
Course: Dessert, Sweets, Sweets and Desserts
Cuisine: Filipino
Keyword: coffee dessert, coffee jelly, coffee jelly recipe, coffee recipe, custard cream sauce, easy summer dessert, italian custard dessert, jelly with zabaglione recipe, keto-friendly, sabayon, zabaglione
Servings: 3 cups
Author: Olive
Coffee gelatine with a silky Italian custard. Make it keto-friendly by using sugar substitute.
note- if you decide not to add whipping cream, use 1 tbsp less sugar for the zabaglione
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Ingredients (click ingredient to buy it)

For the Zabaglione / Sabayon

  • 3 pcs Eggs yolks
  • 4 tbsps Brown Sugar or 5 tbsps Erythritol
  • 1-2 tbsp Rum brandy or whisky / (don't worry the alcohol will dissipate in the heat)

Instructions

Make the Coffee Jelly

  • Mix 2 tablespoons of sugar in 2 cups of brewed coffee. Let it cool if it's freshly brewed.
  • Pour about half a cup of coffee mixture in a mixing bowl, sprinkle gelatin powder on top and mix until it is fully dissolve and free of lumps.
  • add the remaining coffee. Transfer to a container with cover or use plastic wrap and put coffee mixture in the fridge to set.

Make the Zabaglione /Sabayon

  • Put a little water in a medium saucepan and bring to a boil over high heat then lower heat to let water simmer.
  • Use a bowl big enough to sit on top of the saucepan. Put egg yolks and sugar in the bowl, add brandy or rum or whisky and using whisk, whip until sugar is dissolve, and continue whipping over simmering pot of water until mixture is double in volume.
  • Take off of the heat and let cool. (if not using immediately, you can keep it in a fridge, covered. Use within 2-3 days

Coffee Jelly Dessert

  • If using cream, add to the cooled zabaglione and whip using whisk for a minute. Add a dash of cinnamon if using.
  • Cut the coffee gelatin into cubes / squares and add to the zabaglione
  • Toss gently until evenly mixed.
  • Transfer to a container, cover and chill before serving if you can still wait, this is highly recommended. But feel free to enjoy your coffee jelly now and keep the rest in the fridge.
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