And then warm it back up so we can dissolve the gelatin. And then immediately turn off the heat and cover it so that it can steep for 20 minutes. Pour in the half and half, sugar and cinnamon stick. And transfer it to the fridge for 1 hour 30 minutes. Pour the strawberry layer into a greased bundt pan.Add one-third of the gelatin to the strawberry mixture and mix it until it totally dissolves. Warm the strawberry mixture just until the gelatin will melt in.Put a strainer on top of a 2-quart saucepan and pour it through. Take your strawberries, half and half and sugar and blend it up in the blender. Strawberry Layer is the first on deck.We’re going to add this large amount of gelatin in three separate batches. Gelatin should ALWAYS be bloomed in cold/room temperature water. The very first step of this recipe is blooming gelatin.But a lot of us aren’t really doing much these days…so I mean perfect timing, I guess! While this recipe is super easy-there is zero baking-there are breaks while each layer sets. Esteban combined these two ideas for a beautiful mash-up that everyone will want to eat this summer. Gelatina is a popular Mexican dessert that’s essentially a chilled Jello. There are layers of strawberry, vanilla and hazelnut chocolate. I have never had it, admittedly, but I did see it at a Mexican market the other day and it looks EXACTLY like this Jello. BUY IT!Įsteban says in the headnote that this Jello is inspired by Duvalín candy. They’re all doable, easily cookable, some meat-driven, some vegetarian, delicious looking desserts and all the drinks you could possibly want for summer and beyond.
MEXICAN STRAWBERRY JELLO FULL
It’s full of recipes that I want to make over and over. I truly can’t say enough about his cookbook. It comes out this week and it is SUCH a beautiful book. This recipe comes from my friend Esteban Castillo’s book, Chicano Eats. It’s the perfect no-bake dessert recipe that is sure to be a crowd-pleaser, along with being totally gorgeous. This is a chilled jello that has a layer of strawberry, vanilla and lastly, delicious, rich hazelnut chocolate. Duvalín Jello is inspired by the Mexican candy Duvalín.
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