Sherry–tres Leches Ge­latina

SAVEUR - - Contents -

SERVES 20 • To­tal: 4 hr. 30 min.

Ge­latina is a life­style in Oax­aca, where it can be found in all shapes, col­ors, and fla­vors. Com­bined with the creamy tres leches layer, sherry cre­ates a boozy and re­fresh­ing Cream­si­cle-like ef­fect.

1/4 cup plus

1 Tbsp. plus

1 tsp. (2 oz.) pow­dered gelatin, di­vided ¾ cup sugar

1½ cups Mex­i­can sherry, or sub­sti­tute an­other sweet sherry

2 cups sweet­ened con­densed milk

1½ cups evap­o­rated milk

1 cin­na­mon stick

1/4 tsp. vanilla ex­tract

1 cup half-and-half

1 First, pre­pare the sherry gelatin: To a medium, heat­proof bowl, add ½ cup cold wa­ter and 2 ta­ble­spoons plus 2 tea­spoons gelatin. Stir to hy­drate and set aside un­til it has com­pletely ab­sorbed the liq­uid, about 5 min­utes.

2 In a small pot over high heat, bring 3 cups wa­ter and the sugar to a boil, stir­ring oc­ca­sion­ally un­til the sugar dis­solves. Re­move from the heat and add the sherry and the gelatin mix­ture, stir­ring to com­pletely dis­solve. Di­vide evenly among twenty 5-ounce ramekins. Trans­fer to the fridge and chill un­til the liq­uid has gelled, at least 2 hours.

3 Mean­while, pre­pare the tres leches gelatin: To a medium, heat­proof bowl, add ½ cup cold wa­ter and the re­main­ing 2 ta­ble­spoons plus 2 tea­spoons gelatin. Stir to hy­drate and set aside un­til it has com­pletely ab­sorbed the liq­uid, about 5 min­utes.

4 To a small pot over medium-high heat, add 2 cups wa­ter, the sweet­ened con­densed milk, evap­o­rated milk, and cin­na­mon stick, and bring to a boil. Re­move from the heat and stir in the vanilla and the gelatin mix­ture. Cool to room tem­per­a­ture, then re­move and dis­card the cin­na­mon stick and stir in the half-and-half. Retrieve the ramekins from the fridge and care­fully di­vide the milk mix­ture over the sherry layer. Re­frig­er­ate un­til the sec­ond layer is set, at least 2 hours or up to overnight. (If re­frig­er­at­ing longer than 2 hours, cover with plas­tic wrap.)

5 To serve, dip the bot­tom of each ramekin in a bowl of hot wa­ter to loosen, then in­vert onto dessert plates and serve cold.

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