RCI-BR.005.0299.001
Gelatin a la Ponche Crema
Gelatin a la Ponche Crema from the Recidemia collection
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- condensed milk (3 cans; 16 oz.)1 unit
- evaporated milk (4 cans; 16 oz.)1 unit
- Ponche crema (4 cups)1 unit
- Fruit cocktail (2 cans; 16 oz.)1 unit
- water (½ cup)1 unit
- gelatin (6 spoons)1 unit
- "Longfinger cookies" (optional)1 unit
Method
1
In a small bowl, sprinkle unflavored gelatin powder over a few tablespoons of cold water and let it bloom for about 5 minutes until it becomes spongy.
5 minutes
2
In a saucepan over medium-low heat, warm the Ponche Crema liqueur along with whole milk and sugar, stirring gently until the sugar fully dissolves. Do not allow the mixture to boil.
7 minutes
3
Remove the saucepan from heat and add the bloomed gelatin to the warm Ponche Crema mixture, stirring thoroughly until the gelatin is completely dissolved.
3 minutes
4
If desired, stir in a splash of vanilla extract or a pinch of nutmeg to enhance the flavor profile of the dessert.
2 minutes
5
Lightly grease a gelatin mold or individual dessert cups with a neutral oil or cooking spray to ensure easy unmolding later.
2 minutes
6
Pour the gelatin mixture through a fine-mesh strainer into the prepared mold or cups to remove any undissolved particles and ensure a smooth, clear set.
3 minutes
7
Allow the gelatin to cool to room temperature, then cover with plastic wrap and refrigerate until fully set, at least 4 hours or overnight.
240 minutes
8
To serve, gently run a thin knife around the edges of the mold, invert onto a serving plate, and garnish with a light dusting of cinnamon or a drizzle of additional Ponche Crema if desired.
5 minutes