One of the things that we enjoyed most during our recent vacation in Japan is FOOD. We love the Japanese cuisine and made it a point to savour as many authentic dishes as possible while we were there.
I remembered that while in Nagano prefecture, the “obasan” served us some coffee flavoured jelly with our lunch. It’s complimentary from the house and was only given to the ladies (ie my DD and me).
This dessert was so good and just the perfect way to finish a steaming hot meal (even in winter). Since we were only given 2 portions (there were 5 of us), we had to share with the guys.
We were told that Kohi Jello is very popular during summer in Japan.
Coming home and experiencing hot and humid weather (in Malaysia), I have been secretly yearning for this easy, elegant yet exquisite dessert.
After over 3 months, I finally made it (adapting it and customizing it to our taste).
Instead of serving the coffee jello with creamer or whipping cream, I spiked it up with some Baileys’ Mint Chocolate and a dollop of vanilla ice-cream.
This is heavenly and great on a hot summer day ….
Kohi Jello (serves 4-5 persons)
2 cups coffee (I used Nescafe Gold)
2 Tbsp sugar
1 Tbsp gelatin powder
4 Tbsp water
good quality Vanilla Ice cream as topping
a dash of Baileys ( I used Baileys Mint Chocolate)
- Mix gelatin powder and water in a small bowl.
- Combine coffee, sugar, and gelatin mixture in a medium sauce pan.
- Stir over low heat until sugar dissolves.
- Strain mixture and pour into 4/5 glasses or 4/5 moulds.
- Chill in refrigerator.
- Before serving, add a dollop of vanilla ice-cream or whipping cream on top of each jello.
- Add a dash of Baileys over the topping and the jello. (if you are serving children omit the Baileys).
- Serve and enjoy!!!