Ingredients: 200g light cream, 100g milk, 50g instant coffee, 300g boiled water, 10g gelatine powder, 35g sugar.
Methods: 1, the milk, light cream, sugar into the pot, low heat to cook until slightly boiling;
2. Turn off the heat and add 5 grams of gelatine powder;
3. Whisk with a whisk until there is no granulation;
4, that is, pour coffee into the plate, and then add 90 degrees of boiling water;
5, add 5 grams of gelatine powder, stir well;
6. Pour a small amount of milk into a pudding cup and refrigerate until set;
7, then add coffee liquid, also put in the refrigerator until solidified;
8, repeat until all added, the last refrigeration time is 10 minutes longer than the original.
Ground coffee (20g)
White sugar (2 teaspoons) 1
Boil 20g of hot coffee powder. (Mine was taken after pouring it into an ice cube.) 2
Mix two spoonfuls of sugar with coffee. 3
Pour into ice cube and freeze. 4
About an hour and a half until it freezes. 5
Mix the frozen coffee well.