Gelatina De Rompope Recipe 385
GELATINA DE ROMPOPE RECIPE - (3.8/5)
Provided by Mom_s
Number Of Ingredients 6
Steps:
- En un recipiente pon a fuego lento la leche condensada con el agua, espera a que dé el primer hervor y retira. Se incorpora el rompope y el ron. Se vierte en un molde y se mete al refrigerador el tiempo necesario para que cuaje. 2 En una taza con agua fría, disuelve la grenetina, teniendo cuidado de que no quede un solo grumo. 3 Vierte la grenetina en la leche condensada y menea por unos segundos. 4 Agrega el rompope y si así lo prefieres las 2 cucharadas de ron. 5 En moldes con la figura de tu preferencia vierte la gelatina de rompope y mételos al refrigerador hasta que cuaje la gelatina. 6 Retira la gelatina de los moldes y disfruta.
ROMPOPE (MEXICAN EGGNOG)
This traditional Mexican rompope recipe is made with only 5 ingredients. It is easy to make and all you need is a little patience stirring the eggnog while it boils. In Mexico, people make it with either rum or brandy, but here rum is more common.
Provided by AnaMaría
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.
- Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 72.3 g, Cholesterol 402.4 mg, Fat 14.2 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 88.5 mg, Sugar 70.9 g
GELATINA DE ROMPOPE
Steps:
- HACER LAS GELATINAS COMO SE INDICA EN LA CAJA POSTERRIORMENTE EN LA NOCHE.
- ENTONCES CORTAR LA GELATINA EN CUADRITOS PEQUEÑOS DESPUES ESCURRIR LAS DOS LATAS DE PIÑA E INCORPORARLAS A LA GELATINA, COLOCAR EN UN REFRACTARIO GRANDE, DESPUES AGREGAR A LA LICUADORA LAS 2 LATAS DE LECHE Y QUESO CREAMA Y EL ROMPOPE, LICUAR HASTA QUE QUEDE UNA MEZCLA UNIFORME, DESPUES AGREGAR ESTO A LA GELATINA Y LA PIÑA Y LISTO REFRIGERAR ANTES DE SERVIR Y EL RESTO TAMBIEN QUE LES GUSTE.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GELATINA DE NARANJA CON LECHE
Brightly colored gelatins filled with different layers-translucent or pastel-and over-the-top gelatin figurines are sold everywhere in Mexico. I couldn't have a book on Mexican sweets without at least one gelatin, so I picked one that has familiar flavors. Think of it like a Creamsicle in a whole new presentation. This recipe is based on one from a book by Josefina Velázquez de León. Make sure you use fresh oranges for the best flavor.
Yield serves 8
Number Of Ingredients 10
Steps:
- TO MAKE THE VANILLA GELATIN, combine the egg yolks, sugar, and milk in a medium heavy pot. Scrape the vanilla bean into the pot, add the pod, and cook over medium heat, stirring, until it starts to boil. Remove from the heat and allow to cool for 10 minutes. Remove and discard the pod. (If the mixture curdles and looks a bit like scrambled eggs, simply blend with a handheld mixer or pour into a blender.)
- Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften. Add to the warm custard, stirring until the gelatin dissolves. Pour into 8 glasses, filling almost halfway up. Refrigerate until set, 2 to 3 hours.
- TO MAKE THE ORANGE GELATIN, combine 3/4 cup of the orange juice and the sugar in a medium saucepan over low heat, and cook, stirring, until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
- Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften. Add to the warm juice and sugar mixture, stirring until the gelatin dissolves. Add the remaining 1 cup orange juice and stir to combine. Pour over the vanilla gelatin (once it's completely set) and refrigerate until fully set, 2 to 3 hours.
- You can use Rompope (page 32) in place of the vanilla gelatin for added depth of flavor. Make the rompope as directed, then follow the recipe above from step 2 on.
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