Ingredients
Method
- To make the jelly, put the 55 grams evaporated cane sugar and 4 grams agar-agar powder into a pot and then add the 4 cups coffee. Put the pot on the stove and stir it while bringing it to a boil.
- When the mixture comes to a rolling boil, remove it from the heat and pour it into an 8 x 8-inch mold. Let this cool to room temperature, cover it, and put it in the refrigerator to fully set.
- To make the sauce, add the 1/2 cup heavy cream and 1/4 cup sweetened condensed milk to a bowl and stir the mixture together until it's evenly combined. Keep the cream chilled in the fridge until you're ready to serve it.
- When the coffee jelly has been set, unmold it by inverting it onto a cutting board. You can run a toothpick along one edge of the mold to release any suction that may be holding it in.
- Cut the coffee jelly into bite-sized cubes and serve it in glass cups or bowls, drizzled with the sweet cream.
Notes
Ideal for hot summer days and can be served to guests as a fancy dessert.