How to cook
Put the milk and sugar to boil. In separate bowl, beat the egg yolks well and while stirring continuously, add the milk. Put the mixture in a water bath to boil for 10 minutes, stirring constantly.
Dissolve the instant coffee in 2 tablespoons hot water and stir. Soak the gelatin ahead of time for 5 minutes in 5-6 tablespoons water until swollen. Then dissolve it in a water bath, but be careful not to boil.
Add it to the cream and stir. Whip the liquid cream and add it to the mixture. Mix until it’s a homogeneous mixture.
Pour the cream into bowls and sprinkle each with a little instant coffee, then put it for a few hours in the refrigerator to set.