Christmas rompope gelatin

Celebrate Christmas with the sweetness of this dessert and delight your guests with this spectacular rompope gelatin with gingerbread and star-shaped cookies, which add a magical touch to this holiday gelatin.Did you know? Rompope is a very popular Mexican drink, especially during Christmas. It was created by Clarisas nuns who lived in a convent located in Puebla.Click to see more gelatin recipes!
Ingredients
8
Servings
  • 1/4 cups cocoa, for the cookies 1/4 cups cocoa, for the cookies
  • 1 3/4 cups flour, for the cookies 1 3/4 cups flour, for the cookies
  • 1 cup icing sugar, for the cookies 1 cup icing sugar, for the cookies
  • 1 teaspoon liquid vanilla D'Gari®, for the cookies
  • 1 1/4 cups butter, cold, for the cookies 1 1/4 cups butter, cold, for the cookies
  •   flour, for rolling out the dough flour, for rolling out the dough
  • 4 cups milk, hot, for the rompope gelatin 4 cups milk, hot, for the rompope gelatin
  • 1 envelope D´Gari® eggnog gelatin dessert, for the rompope gelatin
  • 1 package cream cheese, 190 g, for the rompope gelatin 1 package cream cheese, 190 g, for the rompope gelatin
  • 1 cup milk, for the rompope gelatin 1 cup milk, for the rompope gelatin
  • 2 envelopes D’Gari® unflavored gelatin, hydrated and melted, for the rompope gelatin 2 envelopes D’Gari® unflavored gelatin, hydrated and melted, for the rompope gelatin
  • 2 cups milk, at room temperature, for the rice pudding 2 cups milk, at room temperature, for the rice pudding
  • 1 envelope D'Gari® Pudding Rice Pudding Flavor, for the rice pudding
  • whipped cream, for decorating
  • cinnamon powder, for decorating
Preparation
2h 40 mins
15 mins
Low
  • For the cookies: mix the cocoa, flour, sugar, D'Gari® Liquid Vanilla, and butter in a bowl until you achieve a sandy consistency.
  • Knead the dough until it is homogeneous and smooth. Freeze for 10 minutes before rolling out.
  • Sprinkle a little flour on a flat surface and roll out the cookie dough to a thickness of 8 mm. Use a gingerbread man, star, and candy cane cutter to shape the cookies.
  • Place the cookies on a previously floured baking sheet and bake at 180 °C for 15 minutes. Transfer the cookies to a rack and let cool.
  • For the rompope gelatin: mix the hot milk with D’Gari®️ rompope flavored gelatin and dissolve until integrated. Set aside.
  • Blend the cream cheese and milk, and gradually incorporate the D’Gari® gelatin, previously hydrated, in a thin stream. Mix with the previous preparation and pour a little into a mold. Refrigerate for 1 hour or until the gelatin is set. Embed the cookies in the gelatin.
  • For the D’Gari® Rice Pudding Flavor: mix the milk and D’Gari® Rice Pudding Flavor with a whisk for 2 minutes. Let it rest for 5 minutes and pour over the previous preparation. Refrigerate for 1 hour.
  • Decorate with whipped cream, Christmas cookies, and ground cinnamon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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