Chef Rika’s Coffee Gelatin Parfait [Japanese Cooking] – Dining with the Chef



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https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2019341/?cid=wohk-yt-2306-dwc341-hp
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https://www3.nhk.or.jp/nhkworld/en/ondemand/video/?cid=wohk-yt-2306-dwc341-hp

Learn more about simple, healthy and scrumptious cooking with Chef Rika! Included dishes: (1) Coffee Gelatin Parfait (2) Sake Jelly with Kiwi Fruit.

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( 1) Coffee Gelatin Parfait

Active Ingredients (Serves 2).
– 3 tablespoon coffee beans or 2 tsp immediate coffee.
– 250 ml warm water.
– 3 tablespoon sugar.
– 6 g sheet gelatin.

For design:.
– 200 g strawberries.
– 1 tablespoon sugar.
– 150 ml vanilla ice cream.
– A pinch of matcha powder.
– A couple of mint leaves.

Instructions.
1. Sugarcoat and gelatin to coffee made on the strong side and cool for 4-5 hours to set.
2. Integrate sugar and strawberries in a mixer. Slice the strawberries into little portions to keep texture.
3. Organize strawberries, coffee jelly and vanilla ice cream in a white wine glass, spray with matcha powder and top with mint leaves.

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( 2) Sake Jelly with Kiwi Fruit.

Active Ingredients (Serves 15).
– 200 ml sake (Junmai-daiginjyo).
– 420 g sugar.
– 24 g sheet gelatin.
– 800 ml cold water.
– 8 kiwi fruits.

Instructions.
1. Heat sake and sugarcoat. Turn off heat when sugar liquifies.
2. Include the softened gelatin and cold water, put into a tray and cool to set.
3. Location sliced kiwi fruit into a vessel, disintegrate the sake jelly and place on top of the kiwi fruit.
4. Embellish as you like.

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