Heat 3 cups of hot, rich coffee (espresso) and sugar until the sugar is dissolved.
In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water.
Let stand for about 1 minute or until gelatin powder begins to bloom.
Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.
Transfer mixture into a baking dish and allow to completely cool. Refrigerate for about 2 to 3 hours or until completely set.
In a bowl, combine condensed milk and table cream. Stir until blended.
Cut set gelatin into 1-inch cubes and divide into serving cups.
Notes
Garnish with whipped cream and a drizzle of chocolate.