Mosaic Milk Jelly with Coffee

Cocina Lala®
If you want a light dessert, this Mosaic Milk Jelly with Coffee is ideal. With this no-bake dessert, you will feel like you are enjoying a rich cup of coffee with milk. In this recipe, we use whole milk, but if you are lactose intolerant, we recommend using lactose-free milk to enjoy this delight. You will love the presentation of this Mosaic Milk Jelly with Coffee. Serve this jelly at your next Christmas dinner. What else would you like to add to this recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 4 cups water, for pot coffee jelly
  • 1 cup instant coffee, for pot coffee jelly
  • 1 cone piloncillo, for pot coffee jelly
  • 2 sticks cinnamon, for pot coffee jelly
  • 4 envelopes unflavored gelatin powder, hydrated and melted for pot coffee jelly
  • 4 cups Lala® Light low-fat milk, for milk jelly
  • 1/2 cups granulated sugar, for milk jelly
  • 4 envelopes unflavored gelatin powder, melted and hydrated for milk jelly
Preparation
3 mins
20 mins
Low
  • For the pot coffee jelly, heat a small pot over medium heat with the water, add the coffee, piloncillo, and cinnamon. Cook until all ingredients are combined, add the gelatin, and set aside.
  • Pour the preparation into a rectangular mold or tray, let it set in the refrigerator. Remove and cut into medium cubes.
  • For the milk jelly, heat a small pot over medium heat with Lala® Light milk, dissolve the sugar, add the gelatin, and mix until completely incorporated. Cool and set aside.
  • In a bundt pan, place the jelly cubes you cut earlier, pour the milk jelly into the mold, let it set for 2 hours in the refrigerator, unmold, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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