Popular Features:
View Cart

Mexican Eggnog Gelatin (Gelatin de Rompope)

 
Mexican Eggnog Gelatin (Gelatin de Rompope)
default recipe image
photo credit: Ev Thomas
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.
Recipe By: Cocina de La Familia cookbook by Marilyn Tausend and Miguel Ravago
  • PrepN/A |
  • TotalN/A |
  • Serves 4
Print
0
Be the first to rate!0
Email

Ingredients

    • 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

Instructions

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Featured Recipes

  • Sopes

    Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea

  • La Cereza Picante Margarita

    Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.