Name: Nogada Gelatin
Prep time: 200 min
Cook time: 10 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1/2 sticks butter, softened, for the cookie; 1/4 cups sugar, for the cookie; 1/2 cups flour, for the cookie; 1 egg white, for the cookie; 3 tablespoons walnuts, ground, for the cookie; 1/4 tablespoons cinnamon powder, for the cookie; 1 cup evaporated milk, for the gelatin; 4 tablespoons cream cheese, for the gelatin; 1 stick goat cheese, for the gelatin; 1/2 cups whipping cream, for the gelatin; 1/4 cups walnuts, for the gelatin; 2 tablespoons sherry, for the gelatin; 2 tablespoons sugar, for the gelatin; 16 grams unflavored gelatin powder, for the gelatin; 1 tablespoon vanilla essence, for the gelatin; cinnamon powder, for the gelatin; 1 cup pomegranate juice, for the gelatin; pomegranate, for decoration

Preparation

3h 10 mins

10 mins

Low

Preheat the oven to 180°C. Mix the cookie ingredients in the processor until you have a smooth paste. Refrigerate for half an hour. Roll out the dough in the mold and bake for 25 minutes until you have a cookie. Let cool and set aside.

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Nogada Gelatin

Ingredients

Preparation

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