GELATINA DE FRESA CON DULCE DE LECHE
Crea tiempo para disfrutar de la deliciosa dulzura de esta gelatina de fresa. El dulce de leche le otorga un toquecito muy particular y sensacional.
Provided by My Food and Family
Categories Postres
Time 4h10m
Yield 8 porciones
Number Of Ingredients 6
Steps:
- Agrega el agua hirviendo al polvo de gelatina en un tazón grande; revuélvela 2 min. hasta que se termine de disolver. Incorpora el agua fría. Viértela en 8 platos para postres. Refrigérala 4 horas o hasta que esté firme.
- Mezcla bien la cajeta (dulce de leche) y la crema agria; ponlos sobre la gelatina.
- Decora el postre con las fresas.
Nutrition Facts : Calories 180, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POSTRE DE GELATINA DE FRESA Y DULCE DE LECHE
La gelatina es uno de los postres preferidos de la cocina latina. Prepara éste con sabor a fresa y dulce de leche para lucirte.
Provided by My Food and Family
Categories Recetas
Time 4h
Yield 16 porciones
Number Of Ingredients 6
Steps:
- Hierve 1 taza de agua. Añádela a la gelatina en polvo (sabor fresa) en un tazón mediano; revuelve 2 min. hasta que la gelatina se disuelva. Incorpora el agua restante.
- Vierte la gelatina en un molde de 6-1/2 cuartillos de capacidad, rociado con aceite en aerosol. Refrigérala 30 min. o hasta que cuaje, pero no esté firme del todo.
- Entretanto, mezcla bien el dulce de leche y la leche. Añade 1/2 taza de esta mezcla a la gelatina sin sabor en un tazón mediano; revuelve. Déjala reposar 5 min. Vierte la mitad de la mezcla de dulce de leche restante en una olla pequeña; hazla hervir. Agrégala a la mezcla de gelatina sin sabor; revuelve 2 min. hasta que la gelatina esté completamente disuelta. Incorpora la mezcla de dulce de leche restante; déjala enfriar completamente.
- Pon la mezcla de dulce de leche sobre la capa de gelatina de fresa. Refrigera el postre 3 horas o hasta que esté firme. Desmóldalo sobre un platón; sírvelo con las fresas.
Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DULCE DE LECHE
This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream
Provided by Charlotte Pike
Categories Condiment, Dessert
Time 25m
Yield Makes around 450 ml
Number Of Ingredients 4
Steps:
- Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
- When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
- Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
DULCE DE LECHE CON LECHE CONDENSADA
Also simply known as caramel, dulce de leche is loved throughout Latin America. Use this easy dulce de leche to make your favorite treats - from banoffee pie to millionaire's shortbread.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h40m
Yield 10
Number Of Ingredients 1
Steps:
- Place can of sweetened condensed milk in a saucepan. Pour in enough water to come halfway up the sides of the can; bring to a boil. Reduce heat to medium; cover and cook, adding more water as needed, about 3 hours.
- Transfer can to a bowl of ice water using tongs. Let cool completely before opening, at least 30 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 21.3 g, Cholesterol 13.3 mg, Fat 3.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 49.8 mg, Sugar 21.3 g
GELATINA DE NARANJA CON LECHE
Brightly colored gelatins filled with different layers-translucent or pastel-and over-the-top gelatin figurines are sold everywhere in Mexico. I couldn't have a book on Mexican sweets without at least one gelatin, so I picked one that has familiar flavors. Think of it like a Creamsicle in a whole new presentation. This recipe is based on one from a book by Josefina Velázquez de León. Make sure you use fresh oranges for the best flavor.
Yield serves 8
Number Of Ingredients 10
Steps:
- 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 3/4 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.
- You can use Rompope (page 32) 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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