- 500 ml whole milk
- 100 g brown sugar
- 10 g gelatin sheets
- 3 doses espresso COSTA COFFEE
Place the gelatin sheets in a bowl with cold water and set aside to soak until they soften.
Then, add the milk and the brown sugar into a pot, and place over high heat until they come to a boil.
Right after, remove the pot from the stove and add the soaked gelatin sheets while constantly stirring with a hand whisk. Whisk until completely dissolved.
Afterward, add the 3 doses of espresso coffee to the mixture while stirring.
Finally, divide the mixture into bowls of your preference and refrigerate for at least 4 hours.