Mexican cuisine · Desserts & Sweets

Gelatina de Rompope

Two-layered fiesta jelly with a clear vanilla layer and a creamy eggnog layer scented with cinnamon.

Ingredients · for 8 servings

• 8 sheets gelatin
• 400 ml whole milk
• 300 ml rompope (Mexican eggnog liqueur, or eggnog liqueur)
• 1 can sweetened condensed milk (400 g)
• 300 ml water
• 80 g sugar
• 1 tsp vanilla extract
• 1 pinch salt
• 1 tsp cinnamon for dusting

Instructions

1. Soak all the gelatin sheets separately, in two batches of four, in plenty of cold water for 5 min., and rinse a mold of about 1.5 l capacity with cold water.
2. For the clear layer, warm 300 ml water with the sugar, the vanilla extract and a pinch of salt without boiling it, and dissolve four squeezed-out gelatin sheets in it.
3. Pour the clear mixture into the mold and let it set in the fridge for 45–60 min., until the surface no longer yields to a finger press.
4. For the creamy layer, warm the milk, dissolve the remaining four gelatin sheets in it and stir in the condensed milk and the rompope; let the mixture cool to lukewarm.
5. Carefully pour the lukewarm cream over the back of a spoon onto the set layer so it doesn't mix in, and chill for at least 4 hours.
6. Dip the mold briefly in warm water, turn the jelly out onto a plate, dust with cinnamon and cut into pieces.