Ingredients
- Instant Coffee: 2 tablespoons
- Cocoa powder: 1 tablespoons
- Sugar: 3 tablespoons
- Milk: 3/4 cup
- Condensed milk: 1/2 cup and 2 tablespoons
- Gelatin: 4 tablespoons
- Water: 1 cup + 1/4cup
- Salt: 2 pinches
Method
For the black coffee jelly
1. Dissolve 1 tablespoons of gelatin in 1/4 cup of water.
2. Add 2 tablespoons of instant coffee powder, 1 tablespoon of cocoa powder 3 tablespoons of sugar and a pinch of salt to 1 cup of boiled water. Mix well.
3. Take 3/4 cup of this black coffee mix and add the dissolved gelatin. Mix well and keep this aside.
For the milk coffee jelly
1. Dissolve 3 tablespoons of gelatin crystals in 3/4 cup of boiled milk. Keep it aside.
2. To the remaining (1/4 cup) black coffee mix, add the condensed milk and the dissolved gelatin-milk mix and a pinch of salt. Mix well.
Start layering
1. In a small loaf tin, pour a 1/2 inch layer of milk coffee jelly. Allow it to chill in the refrigerator.
2. Once it is set, take it out from the refrigerator and pour a thin layer of black coffee jelly over the set milk coffee jelly. Chill in the refrigerator until set.
3. Repeat until both the jelly is used up.
More tips
1. Stir each of the jelly well before you start layering.
2. Use any bowls for layering the jelly.
3. You can keep it in the freezer for setting the jelly fast. Make sure to keep it back in the refrigerator after you finished layering. Otherwise it will lose the jelly texture.
