Iowa Coffee Jelly with RumChata Cream
Soak the gelatine in 2 Tbs water, leave aside for a few minutes to allow complete absorption.
In a pan, heat up the water, coffee liqueur, vodka, and sugar until it just boils.
Add the soaked gelatine.
Stir until the gelatine has completely dissolved.
Let cool until warm or room temperature and pour into cups.
Place in refrigerator and allow to set before adding on the cream layer.
As above, soak the gelatine in the 2 tsp water
In a pan over med/low temperature, heat milk, RumChata, and sugar until it starts to bubble on the sides.
Add the soaked gelatine.
Stir until gelatine is completely dissolved.
Cool to room temperature before pouring over set coffee jelly layer. (Tip: use a measuring glass to pour into cups to prevent splashing and spilling.)
Note: RumChata jelly can take over the flavor of the coffee jelly if you pour too much.
Can also add 1 Tbs instant coffee to perk up the coffee flavor if you wish.
Ingredients
Directions
Soak the gelatine in 2 Tbs water, leave aside for a few minutes to allow complete absorption.
In a pan, heat up the water, coffee liqueur, vodka, and sugar until it just boils.
Add the soaked gelatine.
Stir until the gelatine has completely dissolved.
Let cool until warm or room temperature and pour into cups.
Place in refrigerator and allow to set before adding on the cream layer.
As above, soak the gelatine in the 2 tsp water
In a pan over med/low temperature, heat milk, RumChata, and sugar until it starts to bubble on the sides.
Add the soaked gelatine.
Stir until gelatine is completely dissolved.
Cool to room temperature before pouring over set coffee jelly layer. (Tip: use a measuring glass to pour into cups to prevent splashing and spilling.)
Note: RumChata jelly can take over the flavor of the coffee jelly if you pour too much.
Can also add 1 Tbs instant coffee to perk up the coffee flavor if you wish.
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