in Dessert Recipes, Latin America

South American jelly

updated

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Ingredients for 6 servings:

  • 600 g coconut milk
  • 340 g condensed milk, 10%
  • 12 sheets of white gelatin
  • 200 g prunes, no soft fruits
  • 200 g water
  • ¼ tsp cinnamon powder
  • ½ tsp cardamom powder

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 20 minutes

to prepare very well

Soak the gelatin in cold water. Mix the coconut milk and condensed milk. Squeeze out the gelatin, mix well with a little coconut milk in a saucepan, and heat slightly to dissolve. Stir in the remaining coconut milk mixture and pour into bowls. Chill the jelly for at least 3 hours. Simmer the prunes with water and spices for 10 minutes. Puree with a hand blender and chill. Turn the jelly out onto plates or leave in the bowl and garnish with the plum jam.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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