Japanese Coffee Jelly

Gelatin

1. Take a small bowl and 200ml cold water. Sprinkle in 15 g gelatin powder, mix and leave to bloom for 5-10 minutes.
2. Once the gelatine has bloomed, boil water and pour 300ml into a heatproof jug. Pour the gelatine in and mix until dissolved.
3. Add 2-3 tbsp sugar and 2 tbsp instant espresso. Mix until dissolved and scoop out any foam that forms at the top.
4. Pour into a mold and let it cool to room temperature before placing it in the fridge to set fully. This will take approximately 4 hours.
5. Once set, cut into cubes (or serve in cups) and add heavy cream and your choice of toppings.

Kanten or Agar Agar

1. Pour 2-3 tbsp sugar and 2 g Japanese kanten powder (or 15 g agar agar powder) into a bowl and mix thoroughly.
2. Pour 500 ml water into a saucepan, add the kanten and sugar, and mix thoroughly.
3. Transfer the pan to the stove and bring to a boil over medium heat. Boil for 5 minutes, stirring occasionally and then remove from the heat.
4. Leave to cool for a few minutes and the add 2 tbsp instant espresso. Use a spatula to mix until dissolved, mix gently to avoid creating too much foam.
5. Scoop out any foam with a spoon.
6. Pour into lightly greased molds or serving cups and cool to room temperature before placing in the fridge to set fully. This will take approximately 1 hour.
7. Once set, cut into cubes or serve straight from a cup with your choice of toppings. Enjoy!