- 1 Angel Kremdensada
- 1 pack Mr. Gulaman White
- 2 sachets of Nescafe Creamy White Mix (27.5 grams each)
- Nescafe Classic Instant Coffee - 3 tbsps.
- 3 Tbsp. sugar
- 1 tsp. vanilla
- 5 cups of water
- Dissolve the Mr. Gulaman white powder in 5 cups of water in the pan where you will cook the gelatin. Don't turn the stove on yet. It is best to dissolve it in tap water first to avoid the formation of lumps and for an even consistency of the gelatin mix when cooked.
- Add in 3 tbsp. of sugar, and 3 tbsp. of coffee. Mix well while heating it up. Don't wait for a rolling boil, just warm it up and once the small bubbles form on the edge, turn off the stove and pour the cooked coffee gelatin mixture into a tray or molder.
- Allow to cool and wait for it to set then cut into square pieces. Approximately thirty minutes is needed for the gelatin to cool down and set nicely.
- Gelatin is ready and set if it becomes shiny and firm.
- Cut into small square pieces, I used a serrated bread knife for this purpose because I want my jelly squares to have an edge and lined marks. or presentation purposes only, you can use a regular knife if you want to.
- Pour the cut gelatin into a mixing bowl and mix the cream and condense altogether. Mix well, add vanilla extract. For added coffee flavor, I add two sachets of Nescafe Creamy White mix as the finishing touch. Chill this mix in the fridge (do not freeze or store in the freezer section, the coffee jelly will become watery) for at least two hours and enjoy your Coffee Jelly ala Haze!
Source: I Am The Cook
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