Japanese Coffee Jelly

Von Tasty · 240 Min.

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Zubereitung

1. In a large jug, dissolve the brown sugar, instant coffee, gelatin powder and boiling water, stirring until fully dissolved.
2. Add the cold water, mix well, then pour into 2 coffee mugs. Refrigerate for 4 hours, or until firm.
3. Whisk the heavy cream, caramel sauce and salt in a medium container for about 30 seconds, until foam starts to form.
4. Divide the foam between the 2 servings and serve on top of the coffee jelly.

Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.

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