Kiwilimón

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Kiwilimón

Gelatin of Zapote and Horchata

Name: Gelatin of Zapote and Horchata
Prep time: 200 min
Cook time: 200 min
Yield: 10
Cuisine: Mexicana
Ingredients: 120 grams unflavored gelatin; 2 cups Water; 600 grams black sapote; 1 on instant rice drink mix; 2 liters Water; 2 cups sugar

3h 20 mins

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Kiwilimón

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To print

A rich gelatin of zapote and horchata that looks great thanks to the contrast in colors.

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Ingredients

10 portions

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120 grams unflavored gelatin
2 cups Water
600 grams black sapote
1 on instant rice drink mix
2 liters Water
2 cups sugar

Preparation

For the first layer of zapote gelatin, hydrate half of the gelatin in 1 cup of cold water and reserve.

Boil 1 liter of water with 1 cup of sugar, remove from heat, add gelatin and mix until completely dissolved.

Add the zapote pulp and mix well. Pour the gelatin into a rectangular refractory and refrigerate for at least 45 minutes before adding the next layer.

For the second layer of horchata hdrate the other half of the gelatin in 1 cup of cold water and reserve.

Boil 1 liter of water with 1 cup of sugar, remove from heat, add gelatin and mix until completely dissolved.

Add the horchata powder and mix well. Pour the gelatin over the zapote gelatine and refrigerate for at least 3 hours before serving.