Keopi Bingsu

1. Prepare Coffee Ice Base: In a bowl, combine 500 grams of strong brewed coffee with 50 grams of white sugar. Stir until the white sugar is fully dissolved. Pour the sweetened coffee mixture into a shallow freezer-safe container or ice cube trays. Freeze for at least 6 hours, or until solid.

2. Prepare Coffee Jelly: In a small saucepan, gently heat 200 grams of strong brewed coffee with 30 grams of white sugar until the white sugar dissolves. Remove from heat. In a separate small bowl, sprinkle 5 grams of gelatin powder over 30 grams of cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the warm coffee mixture and stir until completely dissolved. Pour the coffee jelly mixture into a shallow dish and refrigerate for at least 2 hours, or until set. Once set, cut the coffee jelly into small cubes.

3. Shave Coffee Ice: Remove the frozen coffee ice base from the freezer. If using a bingsu machine, shave the coffee ice directly into serving bowls. If using a food processor, break the coffee ice into smaller chunks and pulse until it resembles fine snow.