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Iowa Coffee Jelly with RumChata Cream

Prep Time20 minsCook Time20 minsCategory
Spirit
 Iowa Coffee Company Liqueur
Ingredients
Coffee Jelly Layer
 1 cup Water
 1 cup Iowa Coffee Company Liqueur
 1 oz River Pilot Vodka
 5 tsp Sugar
 7 g Knox Gelatine Powder
Cream Jelly Layer
 ½ cup Milk
 ¼ cup RumChata (Cream Liqueur)
 1 tsp Sugar
 2 g Knox Gelatine Powder
 2 tsp Water
To make the coffee jelly (Makes 4 desert cups)
1

Soak the gelatine in 2 Tbs water, leave aside for a few minutes to allow complete absorption.

2

In a pan, heat up the water, coffee liqueur, vodka, and sugar until it just boils.

3

Add the soaked gelatine.

4

Stir until the gelatine has completely dissolved.

5

Let cool until warm or room temperature and pour into cups.

6

Place in refrigerator and allow to set before adding on the cream layer.

To make the cream jelly
7

As above, soak the gelatine in the 2 tsp water

8

In a pan over med/low temperature, heat milk, RumChata, and sugar until it starts to bubble on the sides.

9

Add the soaked gelatine.

10

Stir until gelatine is completely dissolved.

11

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.)

12

Note: RumChata jelly can take over the flavor of the coffee jelly if you pour too much.

13

Can also add 1 Tbs instant coffee to perk up the coffee flavor if you wish.

Ingredients

Spirit
 Iowa Coffee Company Liqueur
Ingredients
Coffee Jelly Layer
 1 cup Water
 1 cup Iowa Coffee Company Liqueur
 1 oz River Pilot Vodka
 5 tsp Sugar
 7 g Knox Gelatine Powder
Cream Jelly Layer
 ½ cup Milk
 ¼ cup RumChata (Cream Liqueur)
 1 tsp Sugar
 2 g Knox Gelatine Powder
 2 tsp Water

Directions

To make the coffee jelly (Makes 4 desert cups)
1

Soak the gelatine in 2 Tbs water, leave aside for a few minutes to allow complete absorption.

2

In a pan, heat up the water, coffee liqueur, vodka, and sugar until it just boils.

3

Add the soaked gelatine.

4

Stir until the gelatine has completely dissolved.

5

Let cool until warm or room temperature and pour into cups.

6

Place in refrigerator and allow to set before adding on the cream layer.

To make the cream jelly
7

As above, soak the gelatine in the 2 tsp water

8

In a pan over med/low temperature, heat milk, RumChata, and sugar until it starts to bubble on the sides.

9

Add the soaked gelatine.

10

Stir until gelatine is completely dissolved.

11

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.)

12

Note: RumChata jelly can take over the flavor of the coffee jelly if you pour too much.

13

Can also add 1 Tbs instant coffee to perk up the coffee flavor if you wish.

Iowa Coffee Jelly with RumChata Cream
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