Iced coffee with a Vietnamese twist

Name: Iced coffee with a Vietnamese twist
Cook time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 tbsp sugar; 125ml (½ cup) freshly made hot espresso coffee; 2 tsp powdered gelatine; 105g (⅓ cup) condensed milk; 125ml (½ cup) coconut milk; 135g (1 cup) ice, crushed; 300ml freshly made espresso coffee, chilled

February 22, 2017

easyTime:30 mins - 1 hourServes:4

A recipe from the Good Food collection.

Ingredients

1 tbsp sugar
125ml (½ cup) freshly made hot espresso coffee
2 tsp powdered gelatine
105g (⅓ cup) condensed milk
125ml (½ cup) coconut milk
135g (1 cup) ice, crushed
300ml freshly made espresso coffee, chilled

Method

Step 1
Place the sugar, hot coffee and 125ml (½ cup) water in a small saucepan over low heat. Add the gelatine and stir to dissolve. Remove from the heat and pour into a 10cm × 14 cm) shallow tray. Placein the refrigerator for 30 minutes, or until set.
Step 2
Cut the jelly into shreds and divide among four 200ml glasses. Place one tablespoon of condensed milk on the jelly, then add 1½ tablespoons of coconut milk. Top with the crushed ice and pour on the chilled coffee. Serve with a spoon.