This is incredibly simple to prepare. I really wasn't sure if I would like it or not the first time I made it on Saturday. I didn't quite like the taste initially then I mixed it well with the topping and it was good and so I made again yesterday. I love the aftertaste of Kahlua ….
A good dessert to consider for this hot weather...
Recipe source: Anncoo Journal
Ingredients: (makes about 6-7 cups)
15g Gelatine powder (1 tbsp + 1 tsp)
5 1/2 tbsp Sugar
2 tbsp Instant coffee powder (Nescafe classic)
1 tbsp Kahlua liqueur
100ml Soya milk (reduced sugar)
1 1/2 tbsp Kahlua liqueur
1. Soak gelatine powder with 2 tbsp water, set aside.
2. Boil water with sugar and reduce heat to medium and add in the gelatine. Stir till gelatine melted and bring to boil again.
3. Turn off heat, add in coffee powder, stir well and lastly add in Kahlua liqueur. Then pour into moulds or cups. Leave to cool and chill to set in the refrigerator.
4. For topping: Mix the soya milk and kahlua liqueur together and add about 2 to 3 tablespoons of the mixture over the coffee jelly when serve.