1. Gelatin pour 100 ml of cold boiled water and allowed to swell for 1 hour. Pour the coffee into the cups and fill with boiling water. We give it brew 5 minutes, then filtered and mixed with 4 teaspoons of sugar. The swollen gelatin is put on low heat and bring to a complete dissolution of gelatin (not boiling). The coffee mixture is poured half gelatin and mix well. Poured into molds (expect to stay on the other layers) and a small part of the cool.
2. To prepare the cream jelly we mix the cream with three and a half teaspoons of sugar in a pan, add a pinch of vanilla sugar and bring to a boil. Let cool then the mixture to room temperature, add the remaining gelatin and pour on a layer of coffee cream jelly layer. Let cool again and repeat until you run out of butter and coffee mixture. I flooded the form of layers and put in the freezer, the layers froze for a minute 7. Before serving, dip the molds in hot water for a few seconds (if you are willing to silicone forms), then quickly invert on a serving plate. Make jelly when applying lemon peel can be.
