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Iced coffee with a Vietnamese twist

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Iced coffee with a Vietnamese twist.
Iced coffee with a Vietnamese twist.Murdoch Books

A recipe from the Good Food collection.

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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

  1. 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.

  2. 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.

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