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Recipe of Gelatin of Zapote and Horchata
Recipe

Gelatin of Zapote and Horchata

3h 20 mins
Low
55
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A rich gelatin of zapote and horchata that looks great thanks to the contrast in colors.
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Ingredients

10 portions
  • 120 grams unflavored gelatin
  • 2 cups Water
  • 600 grams black sapote
  • 1 on instant horchata drink
  • 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.

PRESENTATION

Cut into squares and serve, this dessert looks great.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Paty M. Guajardo
07/05/2013 23:54:21
wow me sorprende
Ana Duarte
22/04/2013 21:18:14
me gusta el zapote podria combinarse con algo de naranja

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