Wednesday, February 9, 2011

Japanese cream

Page 145 of Recipe Book

This is a light coffee flavoured milk jelly.

I mixed 40 g of skim milk powder with 400 ml of water and 4 pinches of instant coffee in a saucepan and heated to almost boiling. I then added 1 teaspoon of gelatine in 1/2 cup water and allowed it to soften before stirring it into the warm milk.

The resulting mix was then chilled to set.

Peter said it looked like congealed snot and wouldn't eat it, Dan is not really a coffee fan, so I ate all 4 serves.

It was not an appealing texture, but light and refreshing. Lets say 5/10.

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