This authentic, melt-in-your-mouth Almond Jelly recipe from Chef Tomoshi Waki creates a dessert with a delicate, barely-set consistency that dissolves as soon as it hits your tongue. With simple ingredients and steps, you can recreate this restaurant-style dessert at home.
Ingredients
Main Ingredients (4-5 servings)
- Water 150ml
- Milk 250ml
- Heavy Cream 100ml
- Sheet Gelatin 7g
Seasonings
- Sugar 56g
- Almond Powder 10g
- Mint (for garnish, to taste)
- Goji Berries (for garnish, to taste)
- Almond Sauce (optional, to taste)
Steps
- Soak 7g of sheet gelatin in cold water until softened, then squeeze out excess water.
- In a bowl, combine 56g of sugar and 10g of almond powder and mix well.
- In a pot, combine 150ml of water, 250ml of milk, and 100ml of heavy cream.
- Heat the pot over low heat.
- Once the liquid in the pot is warm, add the prepared sugar and almond powder mixture and stir until dissolved.
- Add the softened sheet gelatin to the pot and stir until completely dissolved.
- Once the gelatin is fully dissolved, strain the liquid through a fine-mesh sieve.
- Place the bowl containing the strained liquid in an ice bath and stir until it has cooled to room temperature.
- Pour the cooled mixture into serving bowls and chill in the refrigerator until set.
- If set in a tray, scoop the silky almond jelly with a spoon and serve in bowls.
- Drizzle with almond sauce if desired, and garnish with mint and goji berries to complete.
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