Caramel mousse coffee jelly | Easy recipe at home related to cooking researcher / Recipe transcription by Yukari's Kitchen

Put (A) powdered gelatin and (A) hot water in a bowl and mix.
Microwave at 600W for 15 seconds and mix to dissolve the powdered gelatin.
Add (A) granulated sugar to (A) black coffee, mix, and heat in a microwave oven at 600W for 20 seconds.
Add melted gelatin and mix.
Pour the coffee jelly into the container and chill in the refrigerator for 3 hours.

Put (B) granulated sugar and (B) water in a frying pan.
Heat over medium heat until browned.
When it comes to a boil, heat it while turning the frying pan.
When it becomes a caramel color, turn off the heat, add (B) fresh cream and mix quickly.
Weigh 20g of the mousse in a separate container and set aside, and spread the rest on the bottom of the jelly container.

Put (C) powdered gelatin and (C) hot water in a bowl and mix.
Microwave 600W for 10 seconds and mix.
Put (C) egg yolk in a bowl and mix, add (C) granulated sugar and mix quickly for 1 minute.
(C) Heat the milk in a microwave oven at 600W for 20 seconds, then add and mix.
Transfer to a small saucepan and heat over low heat while stirring until thickened.
Add melted gelatin and mix.
In another bowl, whip the heavy cream for 7 minutes.
Add 20g of caramel cream and mix.
Add the egg mixture in a small saucepan to the heavy cream little by little and mix.

Put 3 into a piping bag.
Squeeze into a container lined with caramel cream until the 6th minute.
Chill in the refrigerator for 1 hour to harden.
Remove the coffee jelly from the mold and cut into bite-sized pieces.
Finished with coffee jelly on top of the mousse.