Cappuccino Gelatin Dessert

Cappuccino Gelatin Dessert


  • Coffee layer:

  • 450 milliliters boiling water

  • 40 grams ground coffee beans

  • 40 grams sugar

  • 10 grams gelatin (sprinkled on top of 30 grams water)

  • Milk layer:

  • 100 milliliters milk

  • 50 milliliters heavy cream

  • 20 grams sugar

  • 3 grams gelatin (sprinkled on top of 90 grams water)

  • Garnish:

  • 100 grams Nata De Coco

  • Instant coffee


  1. Place a coffee dripper over a large mug or bowl. Pour boiling water over the beans and make coffee.

  2. Add the sugar and gelatin and mix well. Once it has cooled, pour mixture into individual glasses. Arrange Nata De Coco inside each cup and refrigerate.

  3. In a saucepan, combine ingredients for the milk layer and cook until gelatin has melted. Cool mixture by placing over a bowl filled with ice. Whip until airy.

  4. Pour milk mixture over the coffee layer and refrigerate until firm. Decorate with a sprinkling of instant coffee.



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