Cream Punch Jelly Recipe Jelly...!!!!!
Cream Punch Jelly Recipe Jelly...!!!!!
In Venezuela there is a sweet trio inseparable at every celebration: cake, quesillo and jelly! Jell-O is the complementary dessert for every Venezuelan holiday, especially during birthdays and, without a doubt, during the Christmas holidays!
The variations of this delicious dessert are endless, but there is a wonderful recipe that unites another protagonist of the star month of the year, the fist. Can you imagine the taste of this duo? RecitaGratis offers you an excellent alternative for this festive season, an unforgettable Caribbean dessert: punch cream jelly with authentic Venezuelan flavor.
For the jelly. 3 cans of condensed milk 4 cans of evaporated milk 4 cups cream punch 4 cups 2 cups fruit cocktail 1½ cup of water (360 millilitres) 6 tablespoons of non-aromatized transparent gelatin (grenadine) ½ tablespoon vegetable oil Decoration (optional) 4 cups of fresh berries (for the sauce) 1½ cup and a half of white or brown sugar 1 cup of orange juice or orange juice 1 cup of berries (for decoration)
Steps to follow to make this recipe:
Set up your work table with all the tools and ingredients you need to prepare this delicious punch cream jelly. I assure you that it will be the sensation of this Christmas season! For the fruit cocktail, you can choose whether to buy canned fruit or prepare the fruit in syrup yourself.
Mix the condensed milk, the evaporated milk and the punch for cream, Reserva.
Moisturizes the unflavored jelly. To do this, pour 1 1/2 cups of water into a bowl. The water should be hot, neither hot nor cold. Sprinkle the gelatine in the form of little by little rain and distribute it evenly throughout the bowl. Ideally, use a large container, so that the gelatine hydrates better.
Tip: Remember that for each tablespoon of grenadine you must use 1/4 cup of water.
Mix the gelatine well until a homogeneous mixture is obtained. Allow to stand for 5-10 minutes. The longer you leave the gelatine tasteless, the better the hydration will be.
Finally, prepare the bain-marie to dilute the non-aromatized jelly. All it takes is 2 pots, one large and one small. Pour the water into the larger pot to cover 3/4 of the smaller pot. Remember, the water should never fall into the smallest pot. Stir continuously until the jelly is transparent, then the mixture is ready.
It is important to dissolve the gelatine without excess heat, because a very high temperature decreases its gelling qualities. Proper hydration and dilution of the gelatine will ensure a sort of elastic mass with a pleasant texture.
Tip: To dissolve the non-aromatized gelatine, it is best to use only the steam from the casserole during the bain-marie.
Add the non-aromatized jelly to the mixture that you have put aside, little by little. Pour in the form of thread and mix with a wooden spoon without stopping, until it integrates completely with the rest of the ingredients. If you notice that the jelly does not integrate well into the mixture, you can heat the contents in a bain-marie and stir until everything is homogenized. Use only steam from the water bath or apply for a short period of time, as excess heat damages the gelling of the mixture.
Add the two cups of fruit and mix. Previously drain the fruits before integrating them into the mixture. The fruit cocktail can be of tropical fruits or berries, depending on your preferences.
Alternative option. This step can also be done in the following way: you are left with the mixture of milk, punch and jelly. Then, go straight to the step of the mold. Pour half of the mixture into the mold and then put a layer of fruit. Finally, pour the rest of the mixture and....ready!
Grease the mould with vegetable oil. To facilitate this process, dip a towel of absorbent paper with oil and then spread it on the surface of the mold. Then, pour the final mixture into the mould and tap on the bottom. This evens out the distribution of the mixture. Refrigerate the punch cream jelly for at least 2 hours, even better if you wait for the night.
Tip: The oil is used to better demould the jelly. This process does not alter the final taste of the dessert.
Prepare the berry sauce. Put a saucepan with the sugar and orange juice, heat over medium-high heat and bring to a boil. It moves frequently and when it reaches the boiling point, boil for another 5 minutes and mix occasionally. Then, add the 4 cups of berries and bring to a boil. Acts
Decorate! Take the gelatine out of the refrigerator, leave to stand for a while at room temperature and carefully remove from the mold. If you use a removable mould you will not have any problems with the walls of the gelatine. However, for the bottom or bottom I recommend you to tap it before demoulding. Then, place a large plate or tray on top of the mould and turn. Done! Garnish with 1 cup of fresh fruit and sprinkle sauce over them. The finishing touch? A few mint leaves.
Would you like to try this creamy delicacy? This punch cream gelatine has a soft but firm texture, delicious to taste. And the taste? Mmm! Please invite us to your home this holiday season by sharing a photo of your creation with us - it will definitely be the best gift!