Recipe Category: Dessert
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Ingredients
Recipe for: Gelatina de Naranja con Leche – Orange and Milk Gelatin
Serves 8
Vanilla Gelatin
- 2 egg yolks
- ¾ cup sugar
- 2 cups whole milk
- 1 vanilla-bean, split lengthwise
- 1 tablespoon powdered gelatin
- ¼ cup cold water
Orange Gelatin
- 1¾ cups freshly squeezed orange juice
- 1 cup sugar
- 1 tablespoon powdered gelatin
- ¼ cup water
Method
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 ¾ 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
Variation: ROMPOPE GELATIN You can use Rompope 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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