Ingredients
- 8 grams gelatin powder (1 packet Knox gelatin)
- 3 tablespoons vietnamese coffee and 2 cups boiling water (I use Cafe Du Monde chicory and coffee in the yellow can)
- 4 tablespoons granulated sugar
- 1 can condensed milk
Instructions
- Put the gelatin powder in a bowl and mix with 2 tablespoons of cold water. Set aside.
- Bring 2 cups of water to a boil in a small pot and turn off the heat. Add the coffee to the pot and steep for 5 minutes. Strain through a coffee/tea filter.
- Rinse the pot, pour the coffee back in, and put it back on the stove. Add the sugar and bring the coffee to a simmer over high heat. As soon as it starts to bubble, turn off the heat and add the gelatin.
- Mix the gelatin into the coffee with a whisk or spoon for a couple minutes until the gelatin has fully dissolved.
- Let the mixture cool for 10 minutes.
- Pour the mixture into 4 small cups, cover with a lid or plastic wrap, and refrigerate for 2 to 3 hours, or until the jelly has set.
- Serve coffee jelly with the condensed milk on the side.
Keywords: coffee, desserts, japanese, vietnamese, coffee jelly, sweets, make ahead