Place the cold water in a bowl. Sprinkle the gelatin over the water, and let sit until the gelatin blooms, about 10 minutes.

Stir the hot coffee into the gelatin mixture, and stir until the gelatin is completely dissolved. Add the sweetened condensed milk.

Pour the coffee mixture into a glass pan (8×8 or 9×13 or 9×9) that’s been sprayed lightly with non-stick cooking spray. The thickness of squares depends on the size of the pan (a smaller pan will give you thicker pieces).

Refrigerate until set, at least 2 hours or overnight.

Place milk in a small mixing bowl, and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.

Meanwhile, in a medium saucepan, heat cream and sugar, on medium heat, bring just to a boil until sugar dissolves. Stir in vanilla bean paste.

Remove from heat. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.

Pour cream mixture over set coffee layer. Refrigerate for at least 2-4 hours, or until completely set.

Once set, gently run a knife around the edges to loosen the dessert from the sides. Then cut into small pieces. I think 16 pieces work nicely, but feel free to cut them larger or smaller.

Don’t worry if you don’t get perfect cube shapes when slicing the jelly, any rough edges will still look gorgeous and taste delicious.