COFFEE JELLY


Ingredients:

1.2 (5 cups) L water
1 (24 g) pack clear unflavored gulaman powder
4 (17 g each) packs SAN MIG COFFEE BARAKO
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1/4 cup condensed milk

Procedure:

  1. In a large pot, combine water and gulaman. Stir until gulaman is dissolved and hydrated.
  2. Bring to a boil while stirring. Remove from heat and add coffee. Stir completely.
  3. Pour mixture into mold. Let set at room temperature until firm. Cut into cubes.
  4. In a separate bowl, whip cream and condensed milk. Add coffee jelly. Mix gently.
  5. Chill in the refrigerator for about 30 minutes.

Makes 8 servings.

(Yield: 8 cups/1 cup per serving)


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