Ingredients for Gelantine A La Ponche Crema
- 2 tablespoons unflavored gelatin
- Water
- Crema
- Condensed Milk
- Evaporated Milk
- 1 (15-ounce) can fruit cocktail, drained
- Cookie
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How to Make Gelantine A La Ponche Crema
- Sprinkle 2 tablespoons of unflavored gelatin over ½ cup of warm water. Let it bloom for 5 minutes, stirring until completely dissolved and clear.
- In a large bowl, whisk together 1 (14-ounce) can of sweetened condensed milk, 1 (12-ounce) can of evaporated milk, and 1 cup of Ponche Crema liqueur. Adjust the amount of liqueur to your preference.
- Gently pour the dissolved gelatin into the milk and liqueur mixture. Whisk until well combined.
- Fold in 1 (15-ounce) can of drained fruit cocktail.
- Lightly grease a 9-inch pyrex bowl or similar-sized mold with vegetable oil.
- Pour the mixture into the prepared bowl.
- Arrange your favorite cookies (about 1 cup crushed, or 6-8 whole cookies depending on size) on top of the mixture.
- Refrigerate for at least 4 hours, or preferably overnight, until completely set and firm.
- Once firm, run a thin knife or spatula around the edges of the bowl to loosen the dessert.
- Carefully invert the bowl onto a serving plate and gently remove the bowl.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
610g
Fat
135g
Carbs
61g
