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Recipe of Nogada Gelatin
Recipe

Nogada Gelatin

3h 10 mins
10 mins
Low
6
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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!
Learn more about Mauricio Eggleton

Ingredients

12 portions
  • 1/2 sticks butter, softened, for the biscuit
  • 1/4 cups sugar, for the cookie
  • 1/2 cups flour, for the cookie
  • 1 egg white, for the cookie
  • 3 tablespoons walnut, 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 walnut, for the gelatin
  • 2 tablespoons sherry, for the gelatin
  • 2 tablespoons sugar, for the gelatin
  • 16 grams gelatin, for the gelatin
  • 1 tablespoon vanilla essence, for the gelatin
  • to taste cinnamon powder, for the gelatin
  • 1 cup pomegranate juice, for the gelatin
  • enough pomegranate, to decorate

Preparation

Preheat the oven to 180 ° C.
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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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