For the cream jelly: 4 eggs, 1 cup of sugar, 4 cups of milk, 2 envelopes of plain gelatin (24 g), dissolved in a water bath with 1/3 cup of water, and 1 teaspoon of vanilla extract,
For the coffee jelly: 4 cups of strong brewed coffee, 1 cup of sugar, 2 envelopes of plain gelatin (24 g), dissolved in a water bath with 1/3 cup of water
For the cream jelly: 4 eggs, 1 cup of sugar, 4 cups of milk, 2 envelopes of plain gelatin (24 g), dissolved in a water bath with 1/3 cup of water, and 1 teaspoon of vanilla extract,
For the coffee jelly: 4 cups of strong brewed coffee, 1 cup of sugar, 2 envelopes of plain gelatin (24 g), dissolved in a water bath with 1/3 cup of water
Prepare the cream jelly: beat the eggs with the sugar until light and fluffy
While that's happening, heat the milk to a simmer
Add the milk to the eggs, then add the dissolved gelatin and vanilla extract
Mix well and strain through a fine-mesh sieve
Pour half of this mixture into a 25-cm diameter round mold, greased with butter
Refrigerate until firm
Make the coffee jelly: mix well the brewed coffee, sugar, and dissolved gelatin
Allow it to cool and pour it over the firm cream jelly in the mold
Refrigerate until set
Cover with the remaining cream jelly mixture and refrigerate again
Unmold and serve
Serves 10.
