KAHLUA COFFEE JELLY
Another way to serve coffee jelly, or k?h? zer? in Japan.
Provided by Janin (MamiJ) Sayun
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Place water and gelatin in a microwave proof bowl. Microwave 10 seconds to soften gelatin.
- 2. Whisk in coffee and sugar. Pour mixture in a square glass baking dish and place in refrigerator. Refrigerate until set, approximately 1 hour.
- 3. Cut coffee jelly into 1 inch cubes and serve evenly among 6 dessert cups.
- 4. In a bowl, whisk together the sweetened condensed milk, whipping cream, and Kahlua. Spoon evenly over jelly, dust with cocoa and serve.
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[email protected]This is a great dessert for coffee lovers. It's the perfect way to end a meal.
I quit my life
[email protected]This is a very easy recipe to follow. I'm not a very experienced baker, but I was able to make this jelly without any problems.
Rizwan Tayyab
[email protected]I love the way the coffee flavor comes through in this jelly. It's not too strong, but it's definitely there.
modise Azqel
[email protected]This is a very rich and decadent dessert. It's perfect for a special occasion.
Gloria Sackey
[email protected]I've made this Kahlua coffee jelly several times now and it's always a hit. It's the perfect dessert for a dinner party.
Carter Alphonsus
[email protected]This is a great recipe for a make-ahead dessert. I made it the day before my party and it was still perfect the next day.
Lakhan Mandal
[email protected]I love the flavor of this Kahlua coffee jelly. It's the perfect combination of coffee and chocolate.
Nick St.Pierre
[email protected]This is my new favorite dessert! It's so easy to make and it always turns out perfect.
M Shahzad G
[email protected]I made this Kahlua coffee jelly for a party last weekend and it was a huge hit! Everyone loved it.
MÃLIK Mamaa
[email protected]This Kahlua coffee jelly is the perfect dessert for any occasion! It's rich, creamy, and has a delicious coffee flavor. The jelly is also very easy to make and can be prepared in advance.