DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Caramel Gelatine with Drunken Sauce
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
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.Ingredients
- 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
Recipe
- Pour 120ml water into a small and sprinkle the gelatine over it. Let it stand for 5 minutes until spongy.
- 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.
- 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.
- 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.
- To make the sauce:
- Heat the cream in a small saucepan over a medium heat.
- Add the caramel and cook, stirring continuously until thoroughly mixed.
- Remove the pan from the heat, stir in the tequila, and leave to cool.
- Dip the bottom of the moulds in hot water. Place an upturned plate over the mould and invert to turn out the gelatine.
- Spoon over the sauce and serve immediately.
Monday to Thursday 9am to 5pm
