Hydrate the powdered gelatin with ten tablespoons of cold water, stir and set aside.

Prepare the coffee strong and hot, set it aside.

In the mixer, beat the cold cream until fluffy and voluminous.

Then add the condensed milk and beat a little more to mix well.

Heat the reserved gelatin in the microwave to return to a liquid form and then place it in the strong and hot coffee and stir well.

Add the coffee and gelatin mixture to the whipped cream and let it mix well in the mixer.

Rinse a round shape 24cm in diameter x 8cm in height in water to pre-wet.

Put the cream in the mold and take it to the fridge for 12 hours until it solidifies.

When serving, run a knife around the dessert and dip the bottom of the mold in a bowl of hot water to make it easier to unmold.

Once unmolded, decorate to your liking with coffee beans. And serve next.