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Mexican
Eggnog Gelatin (Gelatin de Rompope)
This recipe is one of the many authentic and creative Mexican cooking
recipes from Cocina de La Familia cookbook by Marilyn Tausend and Miguel
Ravago.
Rompope, or eggnog in Mexico is always spiked with brady or other
alcohol. There are many commercial versions but if you have time, make
your own. When rompope is made at home in Mexico the bottles are
corked with rolled up dried corn husks OR fresh corn husk leaves.
Serves: 4
I N
G R E D I E N T S
1 cup milk
1 cup rompope, purchased OR (see recipe)
1/2 teaspoon baking soda
1/4 cup white granulated sugar
4 " of canela (stick cinnamon)
1 1/2 envelopes unflavored gelatin (such as Knox)
1/2 cup heavy cream
I N
S T R U C T I O N S
When read
to make the gelatin, bring the mil to a boil in a medium saucepan over
medium-high heat, then immediately remove from the heat and add the
baking soda, sugar, and cinnamon bark.
Soak the gelatin in 1/3 cup of cold water. Add to the milk mixture
with the rompope, stirring until the gelatin is completely dissolved.
Whip the cream in a bowl until it stands in peaks. Fold the
whipped cream into the gelatin and pour into a light oiled 1-quart mold
or 4 individual molds. Chill for at least 3 hours before
unmolding. This can be made up to 1 day in advance.
Turn the mold out onto a chilled serving plate and cut into wedges to
serve, or put the 4 molds on individual dessert plates. Spoon a
few berries on the top and around the side of the gelatin. |
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