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:

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

Makes 8 servings.

(Yield: 8 cups/1 cup per serving)

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