Coffee and Green Tea Jelly and Ice Cream Dessert

Coffee and Green Tea Jelly and Ice Cream Dessert

INGREDIENTS

Coffee Jelly:
I pack unflavored crystal clear gulaman (90g)
1½ tablespoons coffee
¼ cup sugar
1¾ cup water

Green Tea Jelly:
1 pack unflavored crystal clear gulaman (90g)
1-2 tablespoons green tea powder
1½ cup water
¼ cup condensed milk

Matcha Ice Cream:
1 cup whipping cream
2 tablespoons good quality green tea powder (matcha), sifted
½ gallon vanilla ice cream, softened

PROCEDURE

Grease a 6×6 square pan or any molder with canola oil. Set aside.

Prepare Coffee Jelly: In a sauce pan, combine together gelatin, coffee, sugar and water. Keep stirring until completely dissolved. Bring to a boil and simmer for 2-3 minutes. Remove from heat. Pour half mixture into the square pan or molder. Cool in the fridge until set. Set aside the other half coffee jelly mixture.

Prepare GreenTea Jelly: In another sauce pan, combine together gelatin, green tea powder, water and condensed milk. Keep stirring until completely dissolved and well mixed. Bring to a boil and simmer for 2-3 minutes. Remove from heat. Pour half green tea jelly mixture onto the top of cooled and firmed coffee jelly to create a second layer. Cool in the fridge. Set aside the other half gelatin mixture. Start reheating the remaining half coffee jelly mixture and pour over on top of the second layer which is the firmed green tea jelly. Do the same procedure with the remaining green tea jelly mixture. Store in the fridge until ready to use.

Prepare Matcha Ice Cream: In a mixer bowl, beat whipping cream together with green tea powder until double in volume. Whisk in the softened ice cream. Transfer to a covered container. Freeze until firm and ready to use.

To Assemble: Cut layered jelly into desired serving pieces then serve with matcha ice cream on top. Serve immediately.

YIELD

8 servings

NOTES

A Japanese Valentine Dinner

Impress your loved one this Valentine’s Day with a Japanese themed dinner complete with ramen, tempura, katsu and green tea and coffee jelly. The secret to a beautiful tempura? Ice cold water. How to put a twist to your katsu? Use potato chips instead of panko. How to double the fun of dessert? Use green tea and coffee to make layered jelly.

2014-05-10

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