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Today we are making coffee jelly.
In a large mixing bowl, add 10 tsp gelatin powder.
Pour 5 cups boiling water
Transfer the mixture into a 24 x 39cm rectangular pan or similar.
Use a spoon to scoop out and remove big bubbles.
Once it cools down, wrap it in cling wrap
Put it in the fridge and chill overnight to allow the gelatin to set.
Cut the coffee jelly horizontally and then vertically to make cubes
Add the coffee jelly cubes to the cream mixture and mix again.
Chill in the fridge for at least 3 hours.
Dissolve 1/2 cup sugar in 5 cups water
2 tablespoons instant coffee powder
Transfer in a pot and bring to a boil
Pour into mold and let it cool and set
1 can (370mL) evaporated milk
1 can (300mL) condensed milk
1 tsp instant coffee powder
Cut prepared coffee jelly into cubes
Pour into prepared milk-cream mixture