How to Prepare Delicious Layered coffee cheese flan jelly

Without fail cooking ultimate Layered coffee cheese flan jelly easy, delicious, practical.

Good Evening every body, at this time you get present recipe Layered coffee cheese flan jelly with 12 ingredients and 17 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 17 stages of easy cooking Layered coffee cheese flan jelly.

Ingredients all Layered coffee cheese flan jelly

1. Needed : A. Flan.

2. Needed 200 g : whipping cream (room temperature).

3. Prepare 100 g : cream cheese (room temperature).

4. Prepare 200 ml : milk.

5. Prepare 100 g : condensed milk.

6. Needed 5 : egg yolks.

7. Prepare : B. Jelly.

8. Needed 10 g : jelly powder (not agar powder).

9. Needed 6 g : instant coffee powder(good coffee gives good flavor to the jelly).

10. Prepare 1800 ml : drinking water(divide in 2 portions: 1600ml and 200ml).

11. Needed 250 g : sugar.

12. Prepare C. : Silicone bundt or rectangular mold for your choice.

If all ingredients Layered coffee cheese flan jelly it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Layered coffee cheese flan jelly

1. Mixing jelly powder with sugar..

2. Add 1600ml water. Sir then soak at least 1h. This helps the jelly better texture and prevent jelly from getting watery later..

3. Microwave 200ml water in 40”. Stir in coffee powder. Set aside..

4. Put condensed milk into egg yolks. Mix well. Set aside..

5. Beat cream cheese until soft. Add whipping cream, beat 30” then add milk. Beat well. Set aside..

6. Cook milk (using hand whisk to stir constantly till you see convection current starting to appear at the bottom of the milk (about 80oC). Turn off heat. Pouring in to egg batter, stirring constantly. Sieve it. (**).

7. Boiling jelly mixture on high heat. Reduce low heat..

8. Pouring 500ml jelly mixture into another pan. Keeping low heat. Add flan batter (**). Stirring evenly..

9. Pouring coffee mixture in to left jelly mixture. Keeping low heat..

10. At last we have 2 pans: coffee and flan jelly. Always keeping hot on a warm cooker. Stir regularly to prevent jelly from solidifying..

11. Make jelly layers: Put molds for the jelly in to a large tray. Add ice into the tray. Add cold water. Iced water helps jelly to set faster or we can chill moulds 2h-3h in advance. Mix well before pouring the 1st layer coffee of jelly. If the mold floats, put something heavy on it. Wait 1-2 minutes for the jelly to set but not get firm completely. Jelly is tacky but doesn’t stick to fingers..

12. Gently pour 1 layer of flan into the mold. Wait 1 -2 more minutes for the flan jelly to set then repeat with other layers of jelly. Don’t move or shake the moulds, otherwise the jelly layers won’t be flat and equal..

13. Note: Stir jelly well before pouring a new layer. Pouring warm jelly makes the layers stick to each other better. Remove bubbles in the jelly if any. Using any kind of molds for your choice..

14. Once done, let the jelly cool down then put the molds into the fridge at least 1h until the jelly is firm completely. (2h-3h) Easier with silicone mold..

15. Once the jelly sets completely, take it out. Cut into small pieces..

16. Keep the jelly in the fridge. Use within 1 -2 days..

17. Best served wih iced milk coffee..

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