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REBLOGGED: Vietnamese Iced Coffee Jelly Dessert Recipe

EXPERIENCE LAVISH LAYERS OF DISTINCT COFFEE TEXTURES WITH THIS EXCLUSIVE NESPRESSO RECIPE BY @COOKREPUBLIC

Espresso jelly:

    3 Arpeggio Decaffeinato espressos (40ml each) 1 tbsp maple syrup 2 tsp gelatin powder
Sweet Milk:
    ¼ cup (60ml) sweetened condensed milk ½ cup (125ml) coconut milk
Topping:
    1 Arpeggio Decaffeinato espresso (40ml) 1 cup crushed ice Zest of 1 lime
Prepare the jelly by mixing the three espressos, maple syrup and gelatin in until gelatin is dissolved. Strain coffee jelly mixture into a 10cm square plastic container. Refrigerate for 2-3 hours until set. Once set, cut jelly into 2cm cubes. Meanwhile, stir sweetened condensed milk with coconut milk in a separate jug until smooth. Divide coffee jelly equally into four glasses. Pour over equal amounts of sweet milk in each glass. Divide the crushed ice between the glasses and top each with a small drizzle of theArpeggio Decaffeinato espresso. Garnish with lime zest.
Read more from Nespresso over on their blog here.