"For the coffee cream gelatin": "4 large eggs", 1 cup of sugar, 4 cups of heavy cream, 2 envelopes of unflavored gelatin (24 g), dissolved in boiling water with 1/3 cup of water, and 1 teaspoon of vanilla extract.
"For the coffee layer": "4 cups of strong brewed coffee", 1 cup of sugar, 2 envelopes of unflavored gelatin (24 g), dissolved in boiling water with 1/3 cup of water
"For the coffee cream gelatin": "4 large eggs", 1 cup of sugar, 4 cups of heavy cream, 2 envelopes of unflavored gelatin (24 g), dissolved in boiling water with 1/3 cup of water, and 1 teaspoon of vanilla extract.
"For the coffee layer": "4 cups of strong brewed coffee", 1 cup of sugar, 2 envelopes of unflavored gelatin (24 g), dissolved in boiling water with 1/3 cup of water
Prepare the coffee cream gelatin: Whisk the eggs and sugar until light and fluffy
While that's happening, bring the heavy cream to a boil, then let it cool slightly
Add the cooled cream to the egg mixture, along with the dissolved gelatin and vanilla extract
Mix well and strain through a fine-mesh sieve
Pour half of this mixture into a 9x13-inch baking dish or a large serving bowl
Allow it to set in the refrigerator until firm
Make the coffee layer: Whisk together the brewed coffee, sugar, and dissolved gelatin
Allow it to cool slightly, then pour it over the set coffee cream gelatin
Cover with plastic wrap and refrigerate until chilled
Unmold and serve.
