Fruit Punch Gelatin
Ilse Castrejón
The holiday season is for sharing and enjoying with family, and nothing is more pleasing than a warm punch. Enjoy this new version of punch in a gelatin accompanied by another creamy milk gelatin that together create the perfect balance for this Christmas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 8 cups water, for the punch
  • 2 sugarcanes, for the punch
  • 1 piloncillo, for the punch
  • 1 cinnamon stick, for the punch
  • 1 cup tejocote, for the punch
  • 1/4 cups tamarind pods, for the punch
  • 1/2 cups prunes, for the punch
  • 1/4 cups hibiscus flower, for the punch
  • 5 guavas, for the punch
  • 2 apples, for the punch
  • 1 pear, for the punch
  • 4 envelopes unflavored gelatin powder, 28 g, hydrated
  • 1 cup evaporated milk, for the milk gelatin
  • 1 cup condensed milk, for the milk gelatin
  • 1 teaspoon vanilla essence, for the milk gelatin
  • 4 envelopes unflavored gelatin powder, hydrated, for the milk gelatin
Preparation
3h
40 mins
Low
  • In a small pot over medium heat, heat the water, add the sugarcane, cinnamon, and piloncillo, let cook for 10 min.
  • Add the tejocotes, tamarind, prunes, and hibiscus flower, cook for 20 minutes.
  • Add the guavas, apple, and pear, let cook for 20 minutes or until cooked.
  • Strain the punch and reserve the fruit, add the hydrated gelatin to the liquid, stir until incorporated. Set aside.
  • Place the glasses on a deep plate at a 45° angle, add the punch fruit, pour the liquid, and let refrigerate for 2 hours.
  • Blend the evaporated milk, condensed milk, whole milk, vanilla essence, and add the hydrated gelatin.
  • Pour over the punch gelatin and refrigerate for 2 hours or until set.
  • Garnish with the punch fruit.

Nutritional Information

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