Zapote and Horchata Gelatin

Kiwilimón
A delicious zapote and horchata gelatin that looks impressive due to the color contrast.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 120 grams unflavored gelatin
  • 2 cups water
  • 600 grams black sapote
  • 1 envelope instant rice drink mix
  • 2 liters water
  • 2 cups sugar
Preparation
3h 20 mins
0 mins
Low
  • For the first layer of zapote gelatin, hydrate half of the gelatin in 1 cup of cold water and set aside.
  • Boil 1 liter of water with 1 cup of sugar, remove from heat, add the gelatin and stir until completely dissolved.
  • Add the zapote pulp and mix well. Pour the gelatin into a rectangular dish and refrigerate for at least 45 minutes before adding the next layer.
  • For the second layer of horchata, hydrate the other half of the gelatin in 1 cup of cold water and set aside.
  • Boil 1 liter of water with 1 cup of sugar, remove from heat, add the gelatin and stir until completely dissolved.
  • Add the horchata powder and mix well. Pour the gelatin over the zapote gelatin and refrigerate for at least 3 hours before serving.

Nutritional Information

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