Name: Chocolate Gelatin with a Hint of Rum
Prep time: 2700 min
Yield: 15
Cuisine: Mexicana
Ingredients: 50 grams unflavored gelatin powder, natural (gelita); 1 liter cow's milk; 1 can evaporated milk, (clavel); 1 can condensed milk, large; 1 cup sugar, normal; 100 grams cocoa powder, of your preference; 2 shots rum; 1/2 liters water, to hydrate the gelatin

Preparation

45h

Low

Soak the gelatin in half a liter of water, gradually in a rain-like manner Heat the milk, sugar, and cocoa powder in a pot, do not boil

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