Coffee Jelly with Condensed Milk

Dark, translucent cubes that wobble on the spoon. The bold bitterness of black coffee is balanced by the smooth, sweet drizzle of condensed milk.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 294
• Protein: 10 g
• Carbs: 54 g
• Fat: 4 g

Ingredients

• 1 L Mineral water
• 60 g Ground coffee ( dark roast )
• 20 g Gelatin ( sheets )
• 80 g White sugar
• 1 piece Vanilla bean ( scraped )
• 200 ml Whole sweetened condensed milk ( for drizzling )

Instructions

1. Coffee infusion

   Bring mineral water to a boil. Pour over the ground coffee in a heat-resistant container. Let infuse for 5 minutes then strain through a fine mesh sieve to obtain a clear liquid without any grounds.

2. Setting the jelly

   Hydrate the gelatin in a bowl of cold water. Squeeze it firmly between your hands. Incorporate it into the hot coffee along with the white sugar and the scraped seeds from the vanilla bean. Whisk until completely dissolved.

3. Chilling

   Pour the mixture into a rectangular dish to a thickness of about 2 cm. Let cool to room temperature then place in the refrigerator. The jelly must be perfectly firm to the touch before handling.

4. Cutting and serving

   Cut the jelly into regular cubes using a knife blade dipped in hot water. Distribute the cubes into small glasses. Drizzle generously with sweetened condensed milk just before serving.

Chef's tips

• For a punchier jelly, increase the amount of ground coffee.
• Don't skip the fine straining, the texture must be perfectly smooth.
• Dip the bottom of the dish in hot water for 3 seconds to unmold the jelly slab in one go.

Storage

Store for up to 3 days in the refrigerator in an airtight container. Do not freeze.