For the coffee jelly
2 envelopes of unflavored gelatin (24 g)
1/2 cup of water
4 cups of coffee
3/4 cup of sugar
1/4 cup of chocolate liqueur
For the cream jelly
4 eggs
1/2 cup of sugar
4 cups of milk
2 envelopes of unflavored gelatin (24 g)
1/2 cup of water
2 tablespoons of vanilla extract
For the coffee jelly
2 envelopes of unflavored gelatin (24 g)
1/2 cup of water
4 cups of coffee
3/4 cup of sugar
1/4 cup of chocolate liqueur
For the cream jelly
4 eggs
1/2 cup of sugar
4 cups of milk
2 envelopes of unflavored gelatin (24 g)
1/2 cup of water
2 tablespoons of vanilla extract
Prepare the coffee jelly: mix the gelatin with the water and let it hydrate for a few minutes
Bring to a simmer, whisking constantly to dissolve completely
Mix in the coffee, sugar, and liqueur
Pour into a medium-sized baking dish, leaving about 2 cm of space at the top
Chill until firm
Prepare the cream jelly: beat the eggs with the sugar until light and fluffy
Heat the milk to the point where it starts to simmer (when bubbles start forming along the sides of the pan) and add in the beaten eggs, whisking constantly
Cook, stirring occasionally, until the mixture thickens slightly
Pour into a separate dish and chill until firm
Combine the coffee jelly with the cream jelly, being careful not to mix too much
Pour into a 22 cm diameter mold with a hole in the center
Chill until firm, then unmold and serve
182 calories per serving
