After bringing Asia’s Raindrop Cake to Australia, Harajuku Gyoza in Potts Point has unveiled its latest creation, the Jelly Watermelon.
Andrew Jeffreys, Harajuku Gyoza’s general manager, recognised the demand in Australia for “cute, Japanese-inspired desserts” and started on his next import. While the dessert has been around in Japan for a couple of years, it’s a first for Sydney.
The popularity of extravagant desserts in Sydney is growing, something Harajuku Gyoza wants to move away from. While some venues seem fixated on high-concept, over-the-top creations, Jeffreys believes less is more. And if you think that’s strange coming from the Raindrop Cake Guy, hear him out. “Milkshakes with doughnuts on top? All these dessert trends have gone too far. Our desserts are basic and simple, which is what a lot of Japanese food is trying to do – take it back to basics, to Japanese Zen-simplicity.”
While at a glance they’re not simple, the limited ingredients used in Japanese desserts are what make them stand apart. Fresh watermelon is scooped out, blended and “filtered” (strained so it becomes jelly-like juice, no pulp) before being set with gelatine and put back into the hollowed-out fruit. It’s then decorated with tiny chocolate drops, which emulate the seeds. “They are visually intriguing,” says Jeffreys. “It works well on camera.
“It tastes like a nice, sweet watermelon, it’s a refreshing desert as well,” says Jeffreys.
The Jelly Watermelon is available at the Potts Point and Brisbane stores today, and has already found social-media success – an introductory post yesterday received more than one comment a minute.
The Jelly Watermelon comes in two variations; a family version and a vodka-infused version, which will be released in Sydney on Friday.