Gelatina de Tres Leches con Jerez

Tres Leches and Sherry Gelatin Dessert

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Preparation info

  • Difficulty

    Medium

  • Serves

    20

Appears in

Oaxaca: Home Cooking from the Heart of Mexico

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

  • About

Gelatina is a lifestyle in Oaxaca and the rest of Mexico. You’ll see it in all shapes, designs, and colors. Entire books could be written about the gelatina culture of Oaxaca. Sherry is something that you probably wouldn’t think to drink in gelatin form, but it’s mysteriously great, especially when it’s combined with the creamy tres leches gelatina layer. It creates a delicious and refreshing Creamsicle-like effect.

Ingredients

For the Sherry Gelatin

  • 30 grams unflavored gelatin
  • ¾ cup (150 g) sugar
  • cups (360 ml) Mexican sherry wine (Tres Coronas)

For the Tres Leches Gelatin

  • 30 grams unflavored gelatin
  • 1 can (430 ml) sweetened condensed milk
  • 1 can (360 ml) evaporated milk
  • 1 (½-inch/12 mm) cinnamon stick
  • 1 cup (240 ml) of half-and-half
  • ¼ teaspoon vanilla extract

Method

Prepare the Sherry Gelatin

Mix together the unflavored gelatin and ½ cup (120 ml) of water. Let it sit until gelatin starts to form.

In a small saucepan, bring 3 cups (720 ml) of water and the sugar to a boil and mix until the sugar is just dissolved. Remove from the heat and add the sherry wine.

In a bain marie setup, warm the unflavored gelatin mixture until it is in liquid form. Add the sherry mixture and mix well.

Pour the sherry gelatin mixture into a greased gelatin mold of your choice, filling it to the halfway point (reserve the other half of the space for the tres leches gelatin) and place in the refrigerator until it is set up, about 2 hours.

Prepare the Tres Leches Gelatin

Mix together the unflavored gelatin and ½ cup (120 ml) of water. Let it sit until gelatin starts to form.

In a small saucepan, combine 2 cups (480 ml) of water with the sweetened condensed milk, evaporated milk, and cinnamon and bring to a boil. Stir in the vanilla and remove from the heat.

Let the milk mixture cool to room temperature. Remove the cinnamon stick. Add the half-and-half and unflavored gelatin and mix until the gelatin completely dissolves.

Carefully pour the mixture over the chilled sherry gelatin and put back in the refrigerator until it is chilled and set, at least a couple of hours. Once the tres leches gelatin is set, the dessert is ready to serve.