Chiles en nogada gelatin

D´Gari
Pay homage to the favorite of the patriotic festivities and prepare this incredible and innovative chiles en nogada gelatin! The best part? Here we give you the step-by-step recipe, the list of ingredients, and you can also see all the steps in the video. Does this chiles en nogada gelatin make your mouth water?Ideal for surprising your guests this September 15th, remember that this gelatin is only possible thanks to D’Gari® products. They allow you to create magic in the kitchen!Learn how to prepare this chiles en nogada gelatin step by step and enjoy a unique dessert full of flavor and color. Let's celebrate Mexican gastronomy!See more recipes:Paloma gelatinCheese flan with strawberries for saleNogada gelatin
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 Poblano chiles
  • water
  • 3 tablespoons sugar
  • 2 cups water, boiling
  • 1 envelope D’Gari® Lemon Gelatin
  • 2 cups water, cold
  • 1 cup apple, in small pieces
  • 2 envelopes D’Gari® unflavored gelatin, hydrated (7 g each)
  • 2 cups milk , cold
  • 1 envelope D'Gari® Pudding Rice Pudding Flavor
  • 1/2 cups walnut, clean, peeled
  • pomegranate , for decoration
Preparation
20 mins
2h
Medium
  • Heat the water and add the sugar. When it starts to boil, add the poblano chiles and cook for 5 minutes to soften them and remove the spiciness.
  • Pour boiling water into a bowl, add the D’Gari® lemon gelatin, mix and add the cold water. Incorporate the apple and the D’Gari® gelatin and combine.
  • Place the chiles in a glass, pour the D’Gari® lemon gelatin into the chiles, and refrigerate for 2 hours.
  • Mix the cold milk and D’Gari® rice pudding flavor with a whisk. Let it rest for 5 minutes. Blend with the Castilla walnut.
  • Serve a little D’Gari® rice pudding flavor on a plate, arrange the gelatin chiles, drizzle with more pudding, and decorate with pomegranate.

Nutritional Information

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