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Ingredients:
| 1 (270 g) | pack | unflavored alsa gulaman |
| 1 (4 cups) | L | water |
| 5 | sachets | SAN MIG BARAKO 3-in-1 or ESSENSO COFFEE |
| 10 | pc | Bulacan inipit, cut into small cubes |
| 1 | cup | peanut or pili nut brittle, crumbled |
| 5 | tbsp | MAGNOLIA ALL-PURPOSE CREAM, chilled |
| 5 | scoops | MAGNOLIA ICE CREAM CLASSIC VANILLA |
| 1 | tbsp | instant coffee, for dusting |
| 5 | sprigs | mint leaves |
Procedure:
1. In a sauce pan, combine gulaman powder and water. Simmer over low heat, stirring occasionally.
2. Add coffee and mix well.
3. Pour mixture into a rectangular or square plastic container and chill to set. When set, cut chilled coffee jelly into 1/2 inch cubes.
4. Just before serving, alternately arrange coffee jelly in a clear glass container with Inipit, nut brittle and cream. Top with ice cream, dust with coffee powder and garnish with mint leaves.
Makes 7 servings.
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