Steps

1. In a container with a spout, add Instant Coffee 5g, Granulated Sugar 4 tsp, and Gelatin Powder 7g.
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2. Pour about 180ml of 80℃ hot water into the container. [Key Tip!] Using boiling water will make it difficult for the gelatin to set, so be sure to use water that is around 80℃.
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3. Mix well until the instant coffee, granulated sugar, and gelatin powder are completely dissolved. [Key Tip!] Ensure the gelatin powder is fully dissolved without any lumps remaining.
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4. Pour the prepared coffee mixture into ice cube trays (round ones are recommended).
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5. Securely attach the lid. Filling it slightly over the brim will help create a nice round shape when set. Chill in the refrigerator for 2-3 hours to set.
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6. In a bowl, add Instant Coffee 5g and Granulated Sugar 4 tsp.
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7. Add 180ml of Milk and mix lightly. Microwave on 600W for 1 minute and 20 seconds. [Key Tip!] Be careful not to overheat and boil the milk.
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8. After heating, mix well until the granulated sugar and instant coffee are completely dissolved.
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9. Add 7g of Gelatin Powder and mix thoroughly until no lumps remain, being careful not to whisk it.
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10. Pour the cafe au lait mixture into ice cube trays, cover with the lid, and chill in the refrigerator for 2-3 hours to set.
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11. Make the milk syrup. In a bowl, add 100ml of Heavy Cream, 4 tsp of Milk, and 2 tsp of Granulated Sugar. Mix until the granulated sugar is dissolved.
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12. Finally, add 3-5 drops of Vanilla Extract and mix. Cover with plastic wrap and refrigerate until ready to use.
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13. Once set, remove the lid from the coffee jelly.
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14. Gently run a toothpick around the edge of the ice cube tray, invert it, and remove the coffee jelly.
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15. For the cafe au lait jelly, remove the lid similarly. If the jelly sticks to the lid, run a toothpick around the edge before removing it.
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16. Place the coffee jelly and cafe au lait jelly in a serving dish. Pour the milk syrup over the top. It's ready!
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