A delicious coffee jelly recipe with a layer of coffee gelatin and a layer of coconut cream.
Ingredients
1box4 sachets, unflavored gelatin
4cupswater
2double shot espresso(4 oz.), or ½ cup of strongly brewed drip coffee
½cuphalf and half
7Tablespoonscoconut cream
1cupgranulated sugar
Instructions
Divide the gelatin sachets, two sachets for the coffee layer, and two sachets for the cream layer.
For the coffee layer: empty two gelatin bags over ½ cup of cold water. Let the gelatin absorb some water, for a few minutes, and then add another ½ cup of hot water and ½ cup sugar. Stir for a few minutes until gelatin and sugar are completely dissolved. Put it aside and pull the two double shots of espresso. Pour it over the gelatin and stir until coffee is evenly mixed. Complete with water up to 2 cups (500 ml). Remember, each of the two gelatin bags can set up to 2 cups of liquid. Pour the liquid in a glass pan, or anything that has a smooth surface. Calculate so that the layer is not too thin after pouring it. Move the pan into the fridge to let it set. If you want to speed up the process place the glass pan in a larger pan filled with water and ice.
For the cream layer: empty the remaining two gelatin sachets in ½to cup of cold water. Let it absorb the water, and after a few minutes, add the remaining ½ cup of sugar and ½ cup hot water. Stir until sugar and gelatin are dissolved. In a separate bowl, mix the half and half with the coconut cream until it’s uniformly mixed. Pour the gelatin mixture over the cream, little by little, and stir continuously until the coconut cream is fully mixed with the gelatin.
Check the coffee gelatin layer to see if it’s set. When you touch it with your finger, it should not stick at all. It doesn’t have to be very firm at this point, but at least partially set. This takes about 20 to 45 minutes. If it’s set, pour the coconut cream jelly, cover with plastic wrap, and place it in the fridge. Let it set properly for about 4 hours. When it’s all set and is firmed, cut it into square pieces and serve.
Notes
I also added a coconut water layer, but because it's transparent you can't see it. I omitted that layer from this recipe for simplification.