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Because we know that the richest thing in chiles en nogada is just the creaminess that the nogada gives it, we present you a dessert inspired by this delicious sensation: a nogada gelatin that will dazzle you thanks to its spectacular ingredients such as goat cheese, walnut castilla and sherry, an amazing explosion of flavors. Not to be missed!
Mix the cookie ingredients in the food processor until you have a smooth paste. Refrigerate for half an hour. Spread the dough in the mold and bake for 25 minutes until making a cookie. Let cool and reserve.
Hydrate the gelatin with 5 times its weight in water until just solid.
Blend the milk, goat cheese, walnut, sherry and sugar until they are integrated, add the melted gelatin in the form of a thread and continue blending until you have a homogeneous mixture.
Pour into the gelatin mold, refrigerate and reserve.
Blend the pomegranate with the pomegranate juice, bring to a boil until it thickens slightly.
Unmold the gelatin, serve with the sauce and decorate with the pomegranate.
PRESENTATION
Serve in an extended plate accompanied by pomegranate.
TIPS
Remember to grease the gelatin mold very well before pouring it so that it can come off easily.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
219.1
kcal
10.96%
Carbohydrate, by difference
22.5
g
7.5%
Protein
4.3
g
8.6%
Total lipid (fat)
12.5
g
19.23%
100
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