1. Pour the milk, whipped cream, and sugar into the pot, cook on low heat until slightly boiling;
2. Turn off the heat and add 5 grams of gelatin powder;
3. Use a whisk until there are no grains;
4. Pour instant coffee into the plate, then add 90 degree boiling water;
5. Add 5 grams of gelatin powder and mix well;
6. Pour a small amount of the milk paddle into the pudding cup and put it in the refrigerator until it solidifies;
7. Then add the coffee liquid, and put it in the refrigerator until it solidifies;
8. Repeat until all added, the last refrigeration time is 10 minutes longer than the original.
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