Steps

1. In a bowl, combine gelatin 10g and water 2 tbsp, and mix well to let it bloom.
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2. In a pot, combine water 450ml, brown sugar 80g, and instant coffee 4g, and heat over medium heat.
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3. Bring to a boil while dissolving the brown sugar and instant coffee.
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4. Once boiling, turn off the heat.
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5. Add the bloomed gelatin to the pot and stir until it is completely dissolved with no lumps.
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6. Place the bottom of the pot in an ice bath and cool to room temperature.
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7. Once cooled, pour into containers, cover with plastic wrap, and chill in the refrigerator for 3-4 hours until set.
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8. Cut the set jelly into cubes with a knife.
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9. Gently remove the jelly from the container using a rubber spatula.
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10. Place the jelly in a serving dish and drizzle with coffee creamer.
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11. Serve with ice cream and sprinkle with kinako powder.
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