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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