Prepare this delicious jelly, it is very easy to make and has a rich flavor of rompope with cinnamon. It has a rich raspberry sauce that gives an excellent contrast of flavors.
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Ingredients12 portions
Preparation
Place the water in a pot and add the grenetine out of the fire to hydrate it.
Take the pot to the fire and once melted the grenetina adds the sugar, the rompope and the cream to beat.
Mix well until everything is well incorporated and without lumps.
Remove from heat and let cool for 20 minutes. Add nutmeg and cinnamon.
Remove the cinnamon stick and grease a jelly pan with a little vegetable oil or cooking spray.
Pour gelatin into the mold and refrigerate for 4 hours.
For the raspberry coulis: Place the raspberries, sugar and water in a pot. Let it boil for 15 minutes moving constantly.
Remove from heat and reserve.
Take the gelatin out of the refrigerator, unmold it and serve with the raspberry coulis.
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