Ingredients
Equipment
Method
Coffee Jelly Preparation
- Refrigerate your serving cups; then, in a small bowl, sprinkle gelatin powder over 4 tablespoons of water and let it bloom for 5 minutes.
- In a medium pot, bring 1 ½ cups of water and 50 grams of sugar to a boil until the sugar dissolves, then turn off the heat.
- Stir in the instant coffee to taste, and if necessary, strain the mixture to remove any coffee bits before stirring in the bloomed gelatin until fully dissolved.
- Carefully ladle half of the coffee mixture into the chilled cups, filling each about one-third full, and place them in the fridge to set for 30 minutes to an hour, reserving the remaining mixture at room temperature.
Milk Jelly Preparation
- In a separate small bowl, sprinkle 1 ¼ teaspoon of gelatin powder over 5 teaspoons of water and let it bloom for 5 minutes.
- In a clean medium pot, gently heat 1 cup of half & half and 25 grams of sugar until steam and small bubbles appear and the sugar is dissolved, being careful not to boil it, then remove from heat.
- Stir the bloomed gelatin into the warm milk mixture until completely dissolved, then set aside to cool while checking if the first coffee jelly layer has set.
- Once the milk mixture has cooled and the first coffee layer is firm, carefully divide the milk mixture evenly among the cups and refrigerate for another 30 minutes to an hour to set.
- After the milk jelly has set, evenly pour the reserved coffee mixture over the milk layer in each cup, then refrigerate for a minimum of 4 hours, or ideally overnight, for the best results.
Serving
- Before serving, optionally top the set coffee gelatin desserts with whipped cream, mint leaves, coffee beans, fresh fruit, or an extra drizzle of half & half.
Notes
Ensure the milk mixture cools sufficiently before adding it to the coffee jelly layer to prevent premature melting. For the best setting results and flavor, refrigerate the dessert for a minimum of 4 hours, or ideally overnight.