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Creamy Corn Gelatin

15 mins
Low
150
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You cannot imagine the delight of this creamy corn jelly, its flavor will surprise everyone, it is perfect for celebrating Mexican parties and it is a great idea to include as a dessert for sale. Enjoy it with condensed milk to taste, we assure you that the whole family will love it.
Learn more about Brenda Villagomez

Ingredients

9 portions
  • 2 cups corn grain, yellow, canned and drained
  • 1/2 cups whole milk, 125 ml
  • 1 cup cream cheese, cubed, 190 g
  • 1 cup evaporated milk, 250 ml
  • 1/2 cups condensed milk, 125 ml
  • 1 teaspoon vanilla essence
  • 1 teaspoon cinnamon, powdered
  • 21 grams gelatin, hydrated, 3 sachets (7 g each)
  • spray oil, to grease
  • condensed milk, To accompany
  • wafer, pink and yellow, chopped, to decorate
  • pecan nut, chopped, for garnish

Preparation

Blend the yellow corn kernels with whole milk, cream cheese, evaporated milk, condensed milk, vanilla essence and cinnamon until completely integrated; Without stopping blending and at low speed, open the lid and pour the hydrated gelatin in the form of a thread, cover and blend for 2 more minutes until integrated.
Grease a 21 cm diameter gelatin mold with cooking spray. Pour the mixture to cover and refrigerate until set. We recommend doing it for a whole night.
Unmold the gelatin, place it on a plate, bathe with condensed milk and decorate with wafers and pecan nuts. Your jelly is ready to share.

PRESENTATION

Accompany with condensed milk to taste, decorate with pink and yellow wafers and chopped pecan nuts.

TIPS

To hydrate the gelatin, just place the 3 envelopes of gelatin in a small container that resists heat, add 4 tablespoons of water for each envelope and integrate until moistened, let it rest for 10 minutes and heat in the microwave for 15 seconds until it is make it liquid. The mixture should be semi-thick, otherwise you can add more gelatin to the preparation.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
269
kcal
13.45%
Carbohydrate, by difference
35.8
g
11.93%
Protein
7.2
g
14.4%
Total lipid (fat)
11.4
g
17.54%
100
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Provided by USDA
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