Originally from Japan, coffee jelly has now its very own Filipino version. Given that earthy taste of coffee and the sweet and frothy white cream, this dessert is different from the usual cakes and pastries.
For people who don’t enjoy sweets too much because of the sore throats afterwards, then you should definitely try this recipe. Because of the coffee, the sweetness of the cream is properly balanced yet you still have this refreshing taste from it. Filipinos have already enjoyed the buko pandan gulaman, this is a must for Filipinos to try. Take a different turn from hot coffee but looking at this recipe!
- 1 pack Unflavored Gelatin (Mr. Gulaman)
- 2 tablespoon Coffee (instant)
- 3/4 cup Sugar
- 1 pack Condensed milk (250 ml)
- 1 pack All-Purpose Cream (250 ml) or Heavy Cream
- 1 1/2 liters Water
- Dissolve the gelatin in 1 1/2 liters of water (or follow instructions onpackaging).
- Bring to a boil until fully dissolved, then add the sugar. Remove from heat.
- Stir in the instant coffee and dissolve thoroughly.
- Transfer in a shallow container to spread about 1 inch thick. Set aside.
- When the gelatin sets, cut into cubes.
- In a a separate container, blend the all-purpose cream and condensed milk.
- Add the gelatin and refrigerate.
- Serve chilled.