- 480 milliliters cafe latte
- 15 grams sugar
- 5 grams powdered gelatin
- Whipped cream
- Chocolate-covered coffee beans
- Chocolate sticks
- Heat the cafe latte in a saucepan until just before boiling.
- Turn off the heat and add in the sugar. Mix until dissolved.
- Set aside to let it cool until about 80 degrees C. Then add in the gelatin and mix well.
- Pour mixture into individual bowls and refrigerate until firm.
- Top with chipped cream, coffee beans, chocolate sticks and mint.