Michelada Gelatin

Name: Michelada Gelatin
Prep time: 105 min
Cook time: 15 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 mango, for the base gelatin; 3/4 cups tamarind pulp, for the michelada sauce; 1/4 cups lime juice, seedless, for the michelada sauce; 1 cup sugar, for the michelada sauce; 1 1/2 cups clam juice, for the michelada sauce; 1/4 cups Worcestershire sauce, for the michelada sauce; 2 tablespoons seasoning sauce, for the michelada sauce; 1/2 cups Salsa Huichol® traditional sauce, for the michelada sauce haha; 1 cup lager beer, or pilsner, for the base gelatin; 1/4 cups sugar, for the base gelatin; 21 grams unflavored gelatin powder, hydrated and dissolved (3 packets, 7 g each), for the base gelatin; 4 cups lager beer, or pilsner, for the prepared sauce; 56 grams unflavored gelatin powder, hydrated and dissolved (8 packets, 7 g each), for the prepared sauce; chile powder, for decoration; mango, in cubes, for decoration; spicy gummies, and sugar, for decoration; Salsa Huichol® traditional sauce, to accompany

Salsa Huichol

If you love the taste of prepared beer, you will enjoy this gelatin ideal for surprising your friends, as a party dessert or just to prepare something different at home. Try it with pieces of mango and accompany it with enchilada gummies.

Reviewed by Editorial Team of Kiwilimón

Published: 22-04-2021

Preparation

1h 30 mins

15 mins

Low

For the mango. Slice one side of the mango vertically, keeping the knife very close to the pit. Hold the slice and with the tip of the knife, cut horizontal lines almost to the skin, then repeat vertically to form a grid. Remove the squares using the same knife. Reserve until use. For the michelada sauce. Blend the tamarind pulp with lime juice, sugar, clam juice, Worcestershire sauce, seasoning juice, and Huichol® Traditional Sauce until fully integrated. Reserve until use. Prepare the base gelatin. In a bowl, mix the light beer with the sugar and the dissolved gelatin, gently incorporate using a whisk, you will notice that a foam will begin to form, remove with a spoon or strainer until as much as possible is eliminated. Using a measuring cup or ladle, pour the mixture into a greased 25 cm diameter gelatin mold, place the reserved mango cubes and refrigerate until set. Prepare the gelatin with the prepared sauce. Pour the michelada sauce into a bowl along with the light beer and the dissolved gelatin; gently mix using a whisk, you will notice that a foam will begin to form, remove with a spoon or strainer until as much as possible is eliminated.

Once the beer base with mango has set, pour in the prepared beer gelatin, using a measuring cup or ladle until the mold is full, refrigerate until set. Unmold the gelatin, decorate with chili powder, mango cubes, enchilada gummies, and sugar gummies. Drizzle Huichol® Traditional Sauce to taste and serve with lime.