Creamy coffee mosaic jelly with white chocolate

Ingredients

2 tablespoons of soluble coffee
2 cups of water (for coffee)
2 cups of sugar
4 tablespoons of gelatin powder
½ cup of water to hydrate the gelatin
Jelly Milk
1 cup of cold instant coffee
4 tablespoons of gelatin powder
½ cup of water to hydrate the gelatin
1 stick of cream cheese
1 can of condensed milk
½ cup melted white chocolate
1 tablespoon of vanilla essence
1 can of evaporated milk
½ liter of milk

Directions:

Moisturize the gelatin for both preparations and let it rest for 10 minutes.
Combine the soluble coffee in boiling water, add the sugar and the melted gelatin
Grease a rectangular refractory, add the coffee preparation and refrigerate until set.
Place the cream cheese in the blender together with the condensed milk, the vanilla essence, the milk, the coffee and the evaporated milk.
Add the white chocolate and melted gelatin; blend until everything is well incorporated.
Cut the coffee gelatin into medium cubes and add them to a gelatin mold previously greased with vegetable oil.
Add the white chocolate gelatin and refrigerate until set.
Unmold the white chocolate coffee jelly and serve.