Coffee jelly : Simple recipes from chef MIKUNI

We present to you the simple recipes of Kiyomi Mikuni, the owner and chef of the Mikuni hotel, a French cuisine restaurant in the Yotsuya district of Tokyo.
▼RECIPE
【Ingredients】 3 to 4 people
10g of instant coffee
400ml of water
4 whole cardamom pods
40g beet sugar
10g gelatin powder
100 ml of water
10g condensed milk
50ml milk
【Preparation】
・ Soften the gelatin powder in 100ml of water.
・ Split the cardamom pods.
【Procedure】
1. In a small saucepan, add the water (400ml), split cardamom and beet sugar. Bring to a boil.
2. Turn off the heat and add the softened gelatin and instant coffee.
3. Once cool, strain and pour into glasses. Place in refrigerator to chill.
4. In a small saucepan, combine the condensed milk and the milk. Warm this milk mixture and whisk with a hand mixer.
Pour it over the coffee jelly.
◎ Bon Appétit！
【Drink】
KAHLÚA
Mexico
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Pushing further the concept of natural cuisine: '' my Japanized cuisine ''.
Japanized, this means the following: after having mastered traditional French cuisine perfectly, Japanizing it and fully expressing its spirit and its philosophy in a way that French cooks cannot express themselves.
The proof is that Kiyomi Mikuni received from the French republic the insignia of knight of the legion of honor, and was named doctor honoris causa by the university Francois Rabelais.
He is the first Japanese chef to have received the Legion of Honor, and there are only 4 chefs in the world who have had the honor of being named honorary doctorate by this university. This is the pride of the Mikuni hotel.
Please enjoy 'Japanized', the culinary philosophy and spirit of Mikuni.
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oui-mikuni.co.jp/
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