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Ilse

Ilse Castrejón
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Recipe of Fruit Punch Jelly
Ilse

Ilse Castrejón
Recipe of Fruit Punch Jelly
Ilse

Ilse Castrejón
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Fruit Punch Jelly

220 minutes
Easy
10 servings
1
The Christmas season is to share and enjoy as a family, and nothing like more than a warm punch, enjoy this new version of punch in a jelly accompanied by another creamy milk jelly that together make the perfect balance for this Christmas.
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Ingredients

  • 8 cups of Water for the punch
  • 2 pieces of cane for the punch
  • 1 piece of piloncillo for the punch
  • 1 piece of cinnamon slit for the punch
  • 1 Cup of tejocote for the punch
  • 1/4 of Cup of tamarind for the punch
  • 1/2 Cup of prune
  • 1/4 of Cup of Jamaica flower for the punch
  • 5 pieces of guava for the punch
  • 2 pieces of Apple for the punch
  • 1 piece of pear for the punch
  • 4 envelopes of grenetina 28 gr, hydrated
  • 1 Cup of evaporated milk for milk gelatin
  • 1 Cup of condensed milk for milk gelatin
  • 1 teaspoonful of vanilla for milk gelatin
  • 4 envelopes of grenetina hydrated, for milk gelatin

    Preparation

    In a pot over medium heat heat the water, add the cinnamon sticks and the piloncillo, let cook for 10 min.
    Add the tejocotes, tamarind, prune and Jamaica flower, cook 20 minutes.
    Add the guavas, apple and pear, cook for 20 minutes or until cooked.
    Stir the punch and reserve the fruit, add the hydrated gelatin to the liquid, stir until incorporated. Reservation.
    Place the glasses on a deep plate so that they are tilted at 45 ° add the punch fruit, pour the liquid and let it cool for 2 hours.
    Blend the evaporated milk, condensed milk, whole milk, the essence of vanilla, pour the hydrated gelatin.
    Pour over the punch jelly and refrigerate for 2 hours or until set.
    Decorate with punch fruit.

    PRESENTATION

    On wide mouth glasses, decorated with punch fruit.

    TIPS

    The acidity of the jamaica can inhibit the strength of the grenetina, do not add too much otherwise it could not curdle.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    218
    kcal
    11%
    Carbohydrates
    39.3
    g
    13%
    Proteins
    5.2
    g
    10%
    Lipids
    5.0
    g
    7.6%
    Fiber
    2.1
    g
    4.3%
    Sugar
    34.2
    g
    38%
    Cholesterol
    19.4
    mg
    6.5%
    Esha
    Rate this Tip.
    Ratings (1)
    Martha Chillon
    2018-04-15T12:33:42.00-06
    Queda rikisima
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