Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let's grind the coffee beans to make fresh coffee.
Using a hand-cranked coffee grinder is fun
and gives you a special hands-on feel!
Next, place the coffee into the filter in the dripper.
Even out the grounds making a flat surface.
Slowly pour just enough water in the dripper to moisten the grounds.
Let it sit for 30 seconds.
Then very slowly drip the hot water over the grounds.
Continue to slowly drip the water over the grounds
until you have about 250ml or 1 cup of coffee.
Remove the dripper to avoid the last few drops
as they can add a bitter astringent taste to the coffee.
Next add the sugar to a bowl
and pour the coffee over it to dissolve it thoroughly.
Then, add the gelatin powder
and stir it into the coffee.
Pour the mixture into a chilled square mold.
Make sure to remove any surface foam or bubbles.
When the jelly is firm, cut it into cubes as shown.
To remove it easily,
warm the bottom of the container with hot water.
Place it into a bowl
and then spoon the coffee jelly into individual cups.
Pour a little of the whipping cream over the jelly
or top with a dollop of whipped cream.
Sprinkle a little cocoa powder on top and it's ready to serve!
This is a great recipe for staying cool in summer.
Regular milk, evaporated milk or sweetened condensed milk
can be used instead of the whipping cream.
Make sure it is well chilled.
The jelly will begin to melt if it gets too hot.
Good luck in the kitchen.