Soy milk jellies with coffee syrup

Unusually for an Asian nation, the Vietnamese have a fondness for coffee – a taste they acquired from their French colonisers. (Interestingly, Vietnam supplies the world coffee trade with much of its robusta beans, most of which end up as instant coffee.) The Vietnamese enjoy their coffee strong and sweet, commonly serving it with lashings of condensed milk. Inspired by those flavours, this simple dessert is a wonderful combination of soothing, barely set milky jelly with the jolt of a strong, coffee-based syrup. The left-over syrup keeps well and tastes delicious spooned over ice-cream.