Ribbon pudding

Coffee layer

• Milk                                 11/2cups
• Coffee powder                 11/4teaspn{instant coffee}
• Sugar                               1cup
• Water                              1/4cup
• Whipped cream               1cup
• Gelatin                              11/4tbsp

Soak gelatin in 2tbsp of cold water.
Boil water,to this add in coffee powder and mix.
In another vessel keep milk to boil,to this add in sugar and stir until it gets dissolved, then add in brewed coffee and gelatin and mix. Now switch off the flame and fold in whipped milk to this. Transfer this to a pudding dish and refrigerate once cooled for about 2hrs.

Milk layer(2nd layer)

• Milk                           1cup
• Sugar                        5tbsp
• Vanilla essence        a drop
• Gelatin                       1 tbsp

Soak gelatin in cold water

Boil the above ingredients together and once cooled transfer them to the semi -set coffee pudding which is being refrigerated. Refrigerate this again for another 2hrs.

Chocolate layer(3rd layer)

• Milk                            11/2cups
• Sugar                          3/4cup
• Coffee powder            1teaspoon
• Coco powder             2teaspoon
• vanilla essence.        1/2teaspoon
• Condensed milk         3tbspn
• Gelatin                        11/4teaspoon

Soak gelatin in cold water

Brew up coffee and keep them aside.
Keep milk to boil; to this add in sugar, coffee ,gelatin and coco powder. Once the whole mixture gets well incorporated switch off the flame and add in condensed milk and vanillaand fold gently.
When this reaches to room temperature,transfer this to the partially set pudding and refrigerate again for another 1hr.
When the whole thing is well set run a knife around the bowl and flip them to a plate and cut and serve. Or else you may cut these directly from the trays and serve. But as I am making in a small quantity we can easily flip to a plate.

Note:

For quick setting of each layer,you may place d trays in freezer for 30mins