Nogada Gelatin

Mauricio Eggleton
Because we know that the best part of chiles en nogada is precisely the creaminess given by the nogada, we present a dessert inspired by this delicious sensation: a nogada gelatin that will dazzle you thanks to its spectacular ingredients like goat cheese, walnut, and sherry, an amazing explosion of flavors. You can’t miss it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1/2 sticks butter, softened, for the cookie
  • 1/4 cups sugar, for the cookie
  • 1/2 cups flour, for the cookie
  • 1 egg white, for the cookie
  • 3 tablespoons walnuts, ground, for the cookie
  • 1/4 tablespoons cinnamon powder, for the cookie
  • 1 cup evaporated milk, for the gelatin
  • 4 tablespoons cream cheese, for the gelatin
  • 1 stick goat cheese, for the gelatin
  • 1/2 cups whipping cream, for the gelatin
  • 1/4 cups walnuts, for the gelatin
  • 2 tablespoons sherry, for the gelatin
  • 2 tablespoons sugar, for the gelatin
  • 16 grams unflavored gelatin powder, for the gelatin
  • 1 tablespoon vanilla essence, for the gelatin
  • cinnamon powder, for the gelatin
  • 1 cup pomegranate juice, for the gelatin
  • pomegranate, for decoration
Preparation
3h 10 mins
10 mins
Low
  • Preheat the oven to 180°C.
  • Mix the cookie ingredients in the processor until you have a smooth paste. Refrigerate for half an hour. Roll out the dough in the mold and bake for 25 minutes until you have a cookie. Let cool and set aside.
  • Hydrate the gelatin with 5 times its weight in water until it is solid.
  • Blend the milk, goat cheese, walnut, sherry, and sugar until combined, then add the melted gelatin in a thin stream and continue blending until you have a homogeneous mixture.
  • Pour into the gelatin mold, refrigerate and set aside.
  • Blend the pomegranate with pomegranate juice, bring to a boil until it thickens slightly.
  • Unmold the gelatin, serve with the sauce, 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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