Best Gelantine A La Ponche Crema Recipes
PONCHE A CRèME
Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad's most beloved and intriguing flavors.
Provided by Brigid Washington
Categories Rum Cocktail Drink Drinks Christmas Milk/Cream Lime Bitters Nutmeg
Number Of Ingredients 7
Steps:
- Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
- In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
- Serve immediately on the rocks with a dusting of nutmeg.
GELANTINE A LA PONCHE CREMA
A very rich Suriname dessert made from condensed milk and copious amounts of the South American liquere, Ponche Crema. Taken from islandflave.com and posted for ZWT7 Cooking time is chilling time
Provided by WicklewoodWench
Categories Gelatin
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put the gelatin in half a cup of warm water, stir until transparent.
- Mix the ponche crema together with the evaporated and condensed milk.
- Add the gelatin and stir the mixture.
- Combine the fruit cocktail, with the ponche crema mix.
- Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.
- Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.
- Topple the cake on a pie plate and serve.
Nutrition Facts : Calories 1290.5, Fat 44, SaturatedFat 27.1, Cholesterol 169.8, Sodium 650.6, Carbohydrate 184.4, Fiber 1.5, Sugar 152.6, Protein 46.3
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