I love coffee jelly though its an unusual dessert compare to its Philippine counter part. Filipino desserts are usually made with bananas (saba), rice (kakanin) and with sugar. For those who are on a diet, you can get rid of the cream, chocolate syrup, and the sugar.
Ingredients:
for base coffee jelly
1/2 pack gelatin
3 tbsp. sugar
1/4 c. tap water
1 c. brewed coffee
for top coffe jelly
1/2 pack gelatin
3 tbsp. sugar
1/4 c. cold evaporated milk
1 c. 3 in 1 coffee mix. (I prefer Great Taste white coffee)
Toppings:
Heavy cream in can
Brown Cow chocolate syrup
Mix the gelatin, sugar and water together in a small pan and cook for 5 minutes under low fire. Add the coffee and keep on stirring constantly until the gelatin dissolves and the liquid is clear. Pour half-filled into individual cups and chill until firm.
Mix the gelatin, sugar and evaporated milk together in a small pan and cook for 5 minutes under low fire. Add the 3 in 1 white coffee and keep on stirring constantly until the gelatin dissolves and the liquid is clear. Pour on top of the base gelatin into individual cups and chill until firm.
Spray the heavy cream on top and glaze it with brown cow chocolate syrup!
