Kokhi-zelli
1 serving
20 minutes
Kohi-zelli is a refined dessert of Japanese cuisine that harmoniously combines the rich flavor of coffee with a delicate creamy texture. Its history is rooted in Japanese gastronomic traditions where coffee jelly became a popular way to enjoy the aroma of espresso in a refreshing format. The taste of this dessert is surprisingly contrasting: dense, elastic coffee jelly is complemented by a soft creamy layer with subtle hints of vanilla. Kohi-zelli is served in an elegant form, garnished with fresh mint, strawberries, and airy whipped cream, adding even more elegance to it. This dessert is perfect as a meal finale, providing a refreshing coffee accent in a gentle presentation.
1
Soak the gelatin sheets in cold water for a couple of minutes.
2
Add half sugar and half soaked gelatin to hot espresso, stir, pour into a rectangular mold, and refrigerate for three hours.
- Sugar: 30 g
- Espresso: 160 ml
- Leaf (sheet) gelatine: 8 g
3
Pour 38% cream into a saucepan, add vanilla, remaining sugar, and gelatin, stir, place on heat, and bring the mixture temperature to 60 degrees. Remove from heat, pour into a cone-shaped mold (e.g., a shot glass), and refrigerate for three hours.
- Heavy cream (38%): 100 ml
- Vanilla: 1 g
- Sugar: 30 g
- Leaf (sheet) gelatine: 8 g
4
To easily release the set cream 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.
5
Cut the coffee jelly into cubes and arrange them around the cream jelly. Decorate with mint, strawberries, whipped cream, and edible gold.
- Fresh mint: to taste
- Strawberry: to taste
- Whipped cream: to taste
