Calpis and Cream Jelly
A cool, creamy jelly made with the sweet-tangy taste of Calpis and smooth fresh cream – a popular Japanese treat perfect for hot days and light desserts.
Recipe from GMAP Japanese Member, Jellice.
Calpis is a deliciously unique and popular refreshing drink that tastes a bit like Yakult or other yogurt based drinks. It is made by lactic acid fermentation which means it is a fantastic health drink and great for kids to help build a healthy immune system.
Ingredients (serves 4-6):
- Gelatin powder – 2 sachets (about 10g)
- Water – 50 ml (to bloom gelatin)
- Calpis (undiluted) – 150 ml
- Fresh cream – 150 ml
- Cold water – 100 ml
Preparation
- Bloom the gelatin: Sprinkle gelatin powder over 50 ml of water and let it sit for about 5–10 minutes.
- In a saucepan, gently warm the fresh cream (do not boil), then stir in the bloomed gelatin until completely dissolved.
- In a separate bowl, combine Calpis with 100 ml of cold water.
- Once the cream and gelatin mixture has slightly cooled, stir it into the diluted Calpis.
- Pour the mixture into serving molds or cups and chill in the refrigerator until fully set.
- Serve cold. Garnish with mint, fruit, or extra Calpis syrup if desired.