Taste of Japan and Sake Live vol.61

Products used in "Taste of Japan and Sake vol.61"

Coffee Jelly with Matcha Cream

Looking for a light and refreshing summer dessert? This delightful treat is hard to beat. While the combination may seem unexpected, coffee jelly has been a beloved staple in Japanese cafés since the 1960s. Its gentle bitterness pairs beautifully with the creamy sweetness of matcha, creating a perfectly balanced and cooling indulgence.

INGREDIENTS

For two

Coffee Jelly

- 300ml Filter Coffee

- 30g Sugar

- Gelatine - Follow the manufacturer’s instruction for medium to firm set

Toppings

Matcha Cream

- 1h Matcha powder

- 100ml Double cream

- 12g Sugar

- 1 Piping bag

Double Cream

-30g Double Cream

Instructions

Prepare the Matcha Cream

· Fill a heat-resistant medium bowl with hot water.

· In a small bowl, combine matcha powder and 50ml of double cream. Stir well with a spoon until fully blended.

· Add the remaining double cream and sugar, then whisk until soft peaks form.

· Transfer the matcha cream to a piping bag.

Assemble the Coffee Jelly with Matcha Cream

· Pour 15ml of double cream over each set of coffee jelly.

· Pipe the matcha cream on top for decoration.