Dessert
Mexican milk jelly (Gelatina de Leche)
PrepPr10 minCookCk10 minChillChi4-5 hServesSrv10 cupsCa:PCa:P1:0.3
Ingredients
- 1 cup cold water
- 4 tbsp unflavored gelatin
- 4 cups of non homo milk
- 28 oz condensed milk
Optional
- 2 egg yolks
- 1.5 cups heavy cream
- 2 tsp vanilla extract
- 2 large ceylon cinnamon sticks broken in half
- fruit or berries of choice for garnish (Optional)
Directions
- Bloom 4 tbsp of unflavored gelatin in a cup of cold water. Set aside.
- In a medium saucepan, bring milk to a boil. Add cinnamon sticks, reduce heat, and simmer for 4 minutes. Remove from heat.
- Remove cinnamon sticks with a slotted spoon. Stir in the gelatin until dissolved.
- Add condensed milk, heavy cream, and vanilla extract, mixing well. Strain the mixture into a large bowl with a spout and let cool briefly.
- Pour the mixture into a mold and refrigerate for 4-5 hours until firm.
- Unmold by running a thin knife along the edges, invert with a plate. Garnish with fresh berries.
Nutrition Facts
Per serving (1 of 40). Does not change when you scale ingredients.
- Calories 83.27250000000001
- Total Fat 100.3g
- Saturated Fat 61g
- Trans Fat 1.1g
- Polyunsaturated Fat 1.1g
- Monounsaturated Fat 6.7g
- Cholesterol 378.9 mg
- Sodium 1296.1 mg
- Carbohydrate 478.7g
- Sugar 478.7g
- Protein 145.2g
- Calcium 3533.6 mg
- Phosphorus 1007.6 mg
- Ca:P ratio 1:0.3
- Vitamin A 311.9 mcg
- B1 (Thiamin) 0.6 mg
- B2 (Riboflavin) 1.5 mg
- B3 (Niacin) 1.1 mg
- B5 (Pantothenic) 3.6 mg
- B6 0.6 mg
- Folate 17.7 mcg
- B12 5.3 mcg
- Copper 1.3 mg
- Zinc 4.2 mg
- Selenium 41.9 mcg
