Easy and fast Gelatin of Rompope. This recipe has the authentic flavor of rompope that we all love Mexicans.
Learn more about Elizabeth Villagómez Espinoza
Ingredients8 portions
Preparation
Mix in the blender, evaporated milk, condensed milk, eggnog and cinnamon.
Heat the water or milk to moisturize the grenetina, until it is lump-free, with a sponge-like appearance and integrates the mixture of milk and eggnog in the blender.
Serve in molds and refrigerate until curd.
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