Creamy caramel mocha pudding

Ingredients for 1 servings:

• 6 sheets of white gelatin
• 2 tbsp coffee powder
• 100 ml water, hot
• 350 ml milk
• 1 packet of vanilla sugar
• 225 g sugar
• 1 tsp lemon peel
• 50 ml water
• 375 g whipped cream

Instructions

Working time approx. 25 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 25 minutes

Soak the gelatin in cold water for about 5 minutes. Dissolve the coffee in the hot water. Bring the milk and vanilla sugar to a boil, remove from the heat, and dissolve the well-squeezed gelatin in it. Let it cool until it is approximately lukewarm. In a pan, melt the sugar, lemon zest, and water over low heat, stirring constantly. Remove the pan from the heat as soon as the sugar has turned a light brown color. Pour in the coffee and stir until completely dissolved. Let it cool slightly, then add the lukewarm gelatin. Whip the caramel cream until cold. Whip the cream until stiff peaks form. As soon as the caramel cream begins to set, fold it in. Fill a large, rinsed, cold, one-and-a-half-liter pudding dish with the cream. Let it set in the refrigerator for 6 hours. Then turn the pudding out onto a serving platter. It tastes delicious with vanilla sauce.