In Venezuela there is an inseparable sweet trio when it comes to any celebration: cake, cheese and … jelly! The gelatin is the complementary dessert for any Venezuelan party, especially during birthdays and, without a doubt, during the era December! The variations of this delicious sweet are infinite, however there is a wonderful recipe that combines another protagonist of the star month of the star month of the year, the punch. Can you imagine the taste of this duo? Restagratis brings you a magnificent alternative for these parties, an unforgettable Caribbean dessert: cream punch jelly with authentic Venezuelan flavor.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make cream punch jelly: |
| For the gelatin: 3 cans of condensed milk 4 cans of evaporated milk 4 cups of cream punch 2 cups of cocktail of fruits 1½ cups of water (360 milliliters) 6 tablespoons of transparent gelatin without flavor (Grenetina) ½ tablespoon of vegetable oil | Decoration (optional): 4 cups of fresh forest fruits (for sauce) 1½ cups of white sugar or brown sugar 1 cup of juice or orange juice 1 cup of forest fruits (to decorate) |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make cream punch jelly:
1. Order your work table with all utensils and ingredients required to prepare this exquisite cream punch gelatin. I assure you that it will be the feeling at these parties! For the fruit cocktail, you can choose between buying canned fruit or prepare fruit in syrup yourself.
2. Mix condensed milk, evaporated milk and cream punch. Booking.
3. Hydrates the flavorless jelly. To perform this process, pour 1 cup and a half water inside a bowl. The water must be tempered, neither hot nor cold. Spray the jelly in the form of rain little by little and distribute evenly along the bowl. The ideal is to use a broad container, so the gelatin will hydrate better.
Trick: Remember that for each tablespoon of Grenetina you must use 1/4 of water cup.
4. Then, remove the gelatin well until a homogeneous mixture is achieved. Let stand for 5 or 10 minutes. The more rest time you leave the jelly without flavor, the better it will hydrate.
5. Finally, prepare the water bath to dilute the flavorless jelly. You just need 2 pots, one large and a little girl. Pour water into the largest casserole to cover 3/4 part of the smallest saucepan. Remember, water should never fall into the smallest casserole. Remove without stopping, until the gelatin looks transparent, at that time the mixture will be ready. It is important that you dissolve the gelatin without excess heat, since a very high temperature decreases its gelifying qualities. The correct hydration and dilute of the gelatin will guarantee you a kind of elastic mass and pleasant texture.
Trick: It is more advisable to use only the casserole vapor during the water bath to dissolve the flavorless jelly.
6. Add the flavorless jelly to the mixture you reserved, little by little. Pour in a thread and remove with a wooden spoon without stopping, until completely integrating the rest of the ingredients. If you notice that the gelatin does not integrate well into the mixture, you can heat the content in the water bath and remove until homogenizing everything. Use only the steam of the water bath or apply for a short time, because the excess heat harms the gelation of the mixture.
7. Add the two cups of fruits and remove. Previously drain the fruits before integrating them into the mixture. The fruit cocktail can be tropical fruits or forest fruits, according to your preference. Alternative Operation. You can also do this step as follows: you stay alone with the mixture of the milks, the punch, and the jelly. Then, go straight to the step of the mold. Pour half of the mixture into the mold and then place a layer of fruits. Finally, pour the rest of the mixture and … ready!
8. grease the mold with vegetable oil. To facilitate this step, soak an absorbent paper towel with oil and then spread on the mold surface. Then pour the final mixture into the mold and give some tap in the background. Thus the mixture distribution is paired. Refrigerate the punch gelatin cream a minimum of 2 hours, even better if you expect from one day to another.
Trick: Oil serves to unmold the gelatin better. This process does not alter the final dessert taste.
9. Prepare the forest fruits sauce. Place a saucepan with the sugar and orange juice, heat it medium-high heat and wait until it boils. Move frequently and when it reaches its boiling point, boil for 5 more minutes and remove from time to time. Then add the 4 cups of fruits of the forest and heat until they boil. Wait for 5 to 8 minutes or until they burst the fruits and thickens the mixture. Remove constantly. Once the sauce is ready, let at room temperature, strain, cover and reserve in the refrigerator for 3 hours.
10. To decorate! Take out the refrigerator jelly, let stand for a while at room temperature and unmold carefully. If you use a removable mold you will not have problems with the jelly walls. However, for the bottom or the background I recommend you give small taps before unmolding. Then, place a large plate or tray on the mold and turn. Clever! Adorns with 1 cup of fresh fruits and spray the sauce on them. The final touch? Stockhide leaves.
11. Do you dare to try this creamy delight? This cream punch jelly has a soft but firm texture, delicious when tasting. And the taste? Hmm! Please invite us to your house at these parties, sharing a photo of your creation with us. It will certainly be the best gift!
