By Andy Leung TLS Certified Coach
上層咖啡奶凍、下層咖啡啫喱。 比一般奶凍減少了一半份量的淡忌廉和低升糖的龍舌蘭糖漿，再加上Trim Cafe，美味與健康兩樣兼得！
份量 / Servings:4
Gelatin魚膠粉 7g /克
Trim Cafe 修身咖啡2包
Plant based milk 植物奶（The recipe calls for almond milk, you may substitute with milk or soymilk這次用的是杏仁奶，也可以用牛奶或豆漿）375ml / 毫升
Whipping cream淡忌廉125ml / 毫升
Agave syrup龍舌蘭糖漿1 ½ Tbsp湯匙（可自行加減）
Salt to taste鹽少許
Black Chocolate for garnish黑朱古力少許（切碎作裝飾用）
- 在材料中先取出約2湯匙植物奶，先跟魚膠粉拌勻並待至魚膠粉軟化；再取出 3湯匙植物奶與Trim Cafe修身咖啡拌勻，待用。
- 離火拌入Trim Cafe修身咖啡溶液，過篩後倒進杯子中。
- 如要自動分層效果，可在室溫靜置30分鐘或直至見到分開兩層，分層後再放進雪櫃中冷藏；如不需要分層，放涼後便可放進雪櫃中冷藏至少 2小時至完全凝固。
- Take 2 tablespoons of plant based milk, mix well with the gelatin powder and wait until the gelatin powder softens; then take 3 tablespoons of plant based milk and mix with Trim Café for later use.
- Keep gelatin mixture warm in a bowl by placing it over another bowl half filled with hot water. Mix until the gelatin is completely dissolved.
- Pour the remaining plant based milk, whipping cream, agave syrup, and salt in a small pot, and cook over medium-low heat until the syrup and salt are completely dissolved. Mix in the gelatin mixture, stir well and turn off heat.
- Stir in the Trim Cafe, sifted mixture and pour into cups.
- If you want the self-layering effect, you can let it sit at room temperature for 30 minutes or until you see the two layers separated layers. For original, after cool-down, place cups in the refrigerator for at least 2 hours until completely set.
- Sprinkle with dark chocolate before serving.