Orange and Milk Gelatin Mexican Recipe

Orange And Milk Gelatin Mexican Recipe

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

1. Scrape the vanilla bean into the pot, add the pod, and cook over medium heat, stirring, until it starts to boil
2. Remove from the heat and allow to cool for 10 minutes
3. Remove and discard the pod
4. If the mixture curdles and looks a bit like scrambled eggs, simply blend with a handheld mixer or pour into a blender
5. Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften
6. Add to the warm custard, stirring until the gelatin dissolves
7. Pour into 8 glasses, filling almost halfway up
8. 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

1. Remove from the heat
2. Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften
3. Add to the warm juice and sugar mixture, stirring until the gelatin dissolves
4. Add the remaining 1 cup orange juice and stir to combine
5. 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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