CAJETA GELATIN
End a full-flavored Mexican meal with smooth, cool custard.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h15m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 8 (6-oz) custard cups with cooking spray. In small microwavable bowl, sprinkle gelatin on water. Let stand about 2 minutes to soften. Microwave on High 30 to 45 seconds, stirring after 15 seconds, until gelatin is dissolved.
- In 2-quart saucepan, heat evaporated milk over medium heat until hot. DO NOT BOIL. Stir in cajeta until well blended. Stir in gelatin mixture and 2 tablespoons brandy. Pour into custard cups. Cover with plastic wrap; refrigerate about 8 hours or until set.
- In small bowl, mix egg yolks and sugar. In 1-quart saucepan, heat whipping cream just to boiling over low heat. Stir small amount of whipping cream into egg yolk mixture; slowly stir mixture into whipping cream in saucepan. Cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Stir in 1 1/2 teaspoons brandy. Cover surface with waxed paper. Cool 15 minutes. Refrigerate until mixture is cold, at least 4 hours or overnight, until serving time.
- To unmold, run knife around edge of cups to loosen; turn upside down onto individual dessert plates. Garnish with mint leaves. Serve with crème anglaise. Cover and refrigerate any remaining gelatin.
Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 0 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 10 g, TransFat 1/2 g
BANANA CAJETA CASHEW GELATO
Provided by F. W. Pearce
Categories Milk/Cream Ice Cream Machine Dessert Kid-Friendly Backyard BBQ Frozen Dessert Banana Cashew Summer Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Make the Plain Base and chill as directed.
- Place the bananas, sugar, and lemon juice in a blender and add half of the base. Blend until smooth, then whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Add the cashews 5 minutes before the churning is completed.
- Just after churning, drizzle the cajeta over the top and quickly and lightly swirl in a zigzag pattern with a spoon or butter knife.
CAVA GELATIN
Steps:
- Place sugar in a bowl cover with boiling water and whisk. Sprinkle gelatin over the solution, and whisk lightly to incorporate. Let gelatin mixture cool to room temperature.
- Pour the gelatin mixture into a large pitcher. Pour out an 8 ounce glass of the cava and pour the rest of the cava, on an angle, into the pitcher to minimize foam. Stir gently with the whisk. Use the reserved 8 ounces of cava for another purpose.
- Pour into 6 wine glasses and refrigerate immediately. Refrigerate until set, at least 2 hours.
- Garnish the glasses with a few raspberries.
CAJETA DESSERT SAUCE
This traditional sauce, made from caramelized sugar and milk, can be served by itself or over ice cream or fruit, as we did in our Bunuelos with Vanilla Ice Cream and Cactus Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Combine sugar, salt, lemon juice, and 1 tablespoon water in wide, heavy-bottomed saucepan over medium-low heat. Cover saucepan and cook, checking occasionally until sugar melts and turns amber, 10 to 12 minutes. Do not overcook or sugar will burn.
- Remove from heat and slowly whisk in goat's milk. Let cool completely. Drizzle cajeta sauce over ice cream and serve, or store covered in refrigerator up to 1 week.
REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)
Make and share this Real Mexican Cajeta (Goat's Milk Caramel or Dulce De Leche) recipe from Food.com.
Provided by Raquel Grinnell
Categories Sauces
Time 6m
Yield 1 1/2 quarts, 96 serving(s)
Number Of Ingredients 4
Steps:
- In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
- Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
- You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
- If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
- When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.
CHAI TEA GELATIN
You can use any tea and any fruit zest, lemon would taste great. You can use banana instead of orange or whatever fruit you like or none at all for a smoother consistency. See what flavor combinations you like. If you like very sweet foods you will want to add sugar or honey to taste.
Provided by Cynthia
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h15m
Yield 4
Number Of Ingredients 12
Steps:
- Place tea bag into the boiling water. Steep to desired strength. Place gelatin in a bowl. Whisk the tea into the gelatin until dissolved. Stir in orange zest, cinnamon, cardamom, sugar, almond extract, ginger, cloves, and honey. Stir in diced orange. Cover and chill in the refrigerator until set, 2 to 3 hours.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 2 g, Sodium 5.6 mg, Sugar 7.6 g
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