Soak the gelatin in cold boiled water until it swells.
Then drain the excess water, dissolve the gelatin in a water bath.
For coffee jelly, brew coffee, strain it, add half (1.5 tablespoons) of sugar and gelatin.
Cool the mixture to room temperature.
For milk jelly milk, combine with the second half of the specified amount of sugar, bring the mixture to a boil, adding vanillin.Milk cool, enter half of the prepared gelatin, cool the mixture to room temperature.
In the molds, pour a layer of milk jelly, cool to gelling, then a layer of coffee jelly, cool.
Repeat the operation to get a few layers of milk and coffee jelly.Before serving the molds for a few seconds, dip in hot water, then, turning, put the jelly on a dish. Decorate with lemon zest.