Caramel Gelatine with Drunken Sauce

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Caramel Gelatine This dessert has a spongy consistancy and an extra caramelly taste, as it is an essential ingredinet in both the cake itself, and the sauce that covers it.

  • 4 tbsp powdered gelatine
  • 250ml milk
  • 200ml caramel
  • 125ml whipping cream
  • A pinch of salt
    • For the Sauce
  • 250ml double cream
  • 250ml caramel
  • 120ml tequila
  1. Pour 120ml water into a small and sprinkle the gelatine over it. Let it stand for 5 minutes until spongy.
  2. Pour the milk, salt, and 100ml water into a blender and process to combine. Whilst blending, gradually add the caramel and process until the caramel is completely dissolved.
  3. Pour the mixture into a saucepan and bring to a boil over medium heat, stirring continuously. Add the gelatine mixture and cream, and whisk until the gelatine dissolves.
  4. Remove the pan from the heat and let cool slightly. Pour the mixture into a large mould, or individual moulds for multiple, smaller desserts, and chill them in the fridge until set.
  5. To make the sauce:
    1. Heat the cream in a small saucepan over a medium heat.
    2. Add the caramel and cook, stirring continuously until thoroughly mixed.
    3. Remove the pan from the heat, stir in the tequila, and leave to cool.
  6. Dip the bottom of the moulds in hot water. Place an upturned plate over the mould and invert to turn out the gelatine.
  7. Spoon over the sauce and serve immediately.