▶ Tap a timecode to jump to roughly that moment in the video.
1
Mix the powdered gelatin with a little water and let it sit for about 5 minutes to soften.
2
In a heat-resistant bowl, combine the instant coffee and granulated sugar, pour in the 400ml of water, and stir gently to mix.
3
Microwave the coffee mixture at 600W for about 2 minutes, then stir again to make sure the coffee and sugar are fully dissolved.
4
Add the softened gelatin to the hot coffee mixture and stir thoroughly until fully dissolved.
5
Pour about half of the coffee mixture into a container, let it cool completely, then refrigerate for about 2 hours until set.
6
Pour the remaining coffee mixture (about 200ml) into another container, let it cool completely, then refrigerate for about 2 hours to set — this portion will later be crushed.
7
Set a bowl over ice water, add the fresh cream and condensed milk, and whip gently until it thickens slightly.
8
Take the larger set jelly and crush it with a fork, then place the crushed jelly into a serving container.
9
Pour the lightly whipped cream over the crushed jelly, then continue whipping the remaining cream until stiff peaks form.
10
Pipe the whipped cream on top of the jelly as decoration, then enjoy this bouncy, creamy coffee jelly dessert.
PrimedTableBETA
