Coffee Jelly with Condensed Milk
Ingredients
- 1 LMineral water
- 60 gGround coffee (dark roast)
- 20 gGelatin (sheets)
- 80 gWhite sugar
- 1 pcVanilla bean (scraped)
- 200 mlWhole sweetened condensed milk (for drizzling)
Method
Dark, translucent cubes that wobble on the spoon. The bold bitterness of black coffee is balanced by the smooth, sweet drizzle of condensed milk.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container. Do not freeze.
