Kohi-Zelli
Baking and Desserts • Japanese
Description
Japan is considered a tea country, not a coffee one — yet it ranks third in the world for coffee imports.
Ingredients
- Sugar 0 oz
- Espresso 5 fl oz
- Gelatin 0 oz
- 33% Cream 5 fl oz
- Vanilla salt ½ g
- Fresh Mint to taste
- Strawberry to taste
- Whipped Cream to taste
Step-by-Step Guide
Step 1
Soak the gelatin sheets in cold water for a couple of minutes.
Step 2
Add half of the sugar and half of the soaked gelatin to the hot espresso, stir well, pour into a rectangular mold, and place in the refrigerator for three hours.
Step 3
Pour the 38% cream into a saucepan, add the vanilla, remaining sugar, and gelatin. Stir the mixture, place it over heat, and bring the temperature to 140°F. Remove from heat, pour into a cone-shaped mold (for example, a shot glass), and refrigerate for three hours.
Step 4
To easily release the set creamy jelly from the mold, place it in hot water for three seconds or simply pour boiling water over it. Transfer the jelly to a martini glass.
Step 5
Cut the coffee jelly into cubes and arrange them around the cream jelly. Garnish with mint, strawberries, whipped cream, and edible gold.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!