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Two Layer Japanese Gelatin

Two Layer Japanese Gelatin

Experience the Two Layer Japanese Gelatin with its firm yet silky texture and clean visual contrast. This dessert uses modern gelling techniques for stability and stays light and refreshing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings servings
Course: Dessert
Cuisine: Japanese
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 4 grams Agar-Agar Powder
  • 250 milliliters Whole Milk
  • 50 grams Granulated Sugar
  • 250 milliliters Fruit Juice (Clear)
  • 100 milliliters Filtered Water
  • 2 milliliters Vanilla Extract

Method
 

  1. Combine 2 grams of agar-agar with 100 milliliters of filtered water in a saucepan. Stir and simmer for 2 minutes.
  2. Add whole milk and 25 grams of sugar into the agar-agar base. Heat until it reaches 80 degrees Celsius, then add vanilla extract.
  3. Strain the milk mixture into the mold and refrigerate for 20-30 minutes until slightly tacky.
  4. Mix 2 grams of agar-agar with fruit juice and remaining sugar, heat to simmer for 2 minutes, and cool to 40 degrees Celsius.
  5. Pour the fruit mixture over the back of a spoon onto the milk layer, then refrigerate for at least 3 hours, ideally overnight.
  6. Run a spatula around the edges, invert onto a plate, and slice into rectangles.

Notes

Ensure to control temperature for each pour. Use high-quality ingredients for best results.