Caramel and Coffee Gelatin with Ice Cream (A Feast for the Eyes and Palate)

Name: Caramel and Coffee Gelatin with Ice Cream
Ingredients: I attended a dinner prepared by chef Yasuaki Yamamoto at Suntory restaurant in São Paulo, which was a true show of talent and creativity. This dinner is called Kaiseki and it's an artwork in terms of forms, colors, and combinations that appear on the 17 dishes served. Of course, it's not possible to reproduce this spectacle, but among the desserts served there was an ice cream that we tried to recreate at home and the result was quite similar. It's a simple idea: serve a ball of coffee-flavored ice cream surrounded by cubes of caramel gelatin and coffee. We made this gelatin as follows: 1 cup of sugar, 1 1/4 cups of water, 1 envelope of unflavored gelatin, and 1 tablespoon of strong brewed coffee. Soak the gelatin in 1/4 cup of water. Heat the sugar over low heat until dissolved. Mix the coffee with 1 cup of water and add to the melted sugar. Stir until a smooth caramel forms. Add the softened gelatin and stir until it dissolves. Pour into a square mold and refrigerate until firm. Cut into cubes and arrange around the ice cream.

1
I attended a dinner prepared by chef Yasuaki Yamamoto at Suntory restaurant in São Paulo, which was a true show of talent and creativity. This dinner is called Kaiseki and it's an artwork in terms of forms, colors, and combinations that appear on the 17 dishes served. Of course, it's not possible to reproduce this spectacle, but among the desserts served there was an ice cream that we tried to recreate at home and the result was quite similar. It's a simple idea: serve a ball of coffee-flavored ice cream surrounded by cubes of caramel gelatin and coffee. We made this gelatin as follows: 1 cup of sugar, 1 1/4 cups of water, 1 envelope of unflavored gelatin, and 1 tablespoon of strong brewed coffee. Soak the gelatin in 1/4 cup of water. Heat the sugar over low heat until dissolved. Mix the coffee with 1 cup of water and add to the melted sugar. Stir until a smooth caramel forms. Add the softened gelatin and stir until it dissolves. Pour into a square mold and refrigerate until firm. Cut into cubes and arrange around the ice cream.

Ingredients

1
I attended a dinner prepared by chef Yasuaki Yamamoto at Suntory restaurant in São Paulo, which was a true show of talent and creativity. This dinner is called Kaiseki and it's an artwork in terms of forms, colors, and combinations that appear on the 17 dishes served. Of course, it's not possible to reproduce this spectacle, but among the desserts served there was an ice cream that we tried to recreate at home and the result was quite similar. It's a simple idea: serve a ball of coffee-flavored ice cream surrounded by cubes of caramel gelatin and coffee. We made this gelatin as follows: 1 cup of sugar, 1 1/4 cups of water, 1 envelope of unflavored gelatin, and 1 tablespoon of strong brewed coffee. Soak the gelatin in 1/4 cup of water. Heat the sugar over low heat until dissolved. Mix the coffee with 1 cup of water and add to the melted sugar. Stir until a smooth caramel forms. Add the softened gelatin and stir until it dissolves. Pour into a square mold and refrigerate until firm. Cut into cubes and arrange around the ice cream.