GELATINA DE ROMPOPE | #VickyRecetaFacil

rompope

🥗Healthier: almond milk

💰Cheaper: eggnog

Almond milk reduces calories while maintaining a creamy texture.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream provides a dairy-free option.

Welcome to the video, we're making gelatina de rompope.

Gather the ingredients: 2 cups of rompope, 1.5 cups of milk, 1 can of sweetened condensed milk, 1 can of evaporated milk, 3/4 cup of water, 5 tablespoons of unflavored gelatin, 1 teaspoon of vanilla extract, yellow food coloring, and oil for greasing the mold.

Hydrate the gelatin in 3/4 cup of water, letting it sit for 10 minutes.

Grease the mold with cooking oil, ensuring it's well coated for easy unmolding.

In a saucepan, combine 1.5 cups of milk, the can of evaporated milk, and the can of sweetened condensed milk. Mix well and heat over high heat until hot but not boiling, stirring occasionally for about 5 minutes.

After 10 minutes, the gelatin should be hydrated. Microwave it for 30 seconds, stirring halfway through, until it becomes liquid. Alternatively, you can melt it using a double boiler.

Combine the melted gelatin with the hot milk mixture gradually while stirring to ensure it's well integrated. This should be done with the heat off.

Add 2 cups of rompope and 1 teaspoon of vanilla extract to the mixture, stirring well. Optionally, add yellow food coloring to your liking.

Pour the mixture into the greased mold carefully, leaving some space at the top for presentation.

Let it sit at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.

Once set, carefully unmold the gelatin by loosening the edges with clean hands, then flipping it onto a serving plate in one motion.

Optional: Decorate with chopped nuts and cherries, placing them strategically to avoid sinking. Serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens