A rich gelatin of zapote and horchata that looks great thanks to the contrast in colors.
Learn more about Kiwilimón
Ingredients10 portions
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.
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