Japanese Desserts Recipes - Japanese Jellied Plums (Kingyoku-Kan) Dessert Recipe

  
 

Japanese Desserts Recipes - Jellied Plums (Kingyoku-Kan)

Ingredients

  • 8 large seedless grapes or small plums

  • 2 1/2 envelopes (25 g) unflavored Japanese gelatin powder

  • 1/4 cup (60 ml) water

  • 1 small bottle Japanese plum wine (umeshu) (1 2/3 cups/420 ml) or substitute

  • 2 1/2 tablespoons (30 g) sugar

  • 1 teaspoon cognac or brandy

  • 8 porcelain teacups or jelly molds

Method:

  1. Blanch the grapes or plums in hot water for about 10 seconds, drain and put in cold water to chill for a few seconds. Peel, halve and set aside.

  2. Stir the gelatin and water in a non-reactive saucepan. Simmer over medium heat, stirring constantly, until the gelatin is dissolved and smooth. Add the plum wine and sugar, stir until the sugar is melted. Remove from the heat, add the cognac and stir.

  3. Portion the grapes or plums into the teacups. Pour the liquid jelly into the teacups and chill until the jelly sets.