My family is still famous in our hometown for making the best gelatin desserts and rompope (a delicious beverage, similar to eggnog, that we pour on top). They did it as a business for more than a 100 years. The business ended when my grandparents retired, but my family still makes it for parties and family gatherings. When our friend, Martin, was trying to introduce my husband to some townsfolk, he introduced him as married to Silvia de la gelatina!
Here’s one of my mom’s favorite recipes. I assure you, you won’t be able to have just one slice!
Peach and Milk Gelatin
- 1 liter water (just slightly less than 4 1/4 cups) and 1/4 cup, divided
- 10 grams (2 1/2 tsp) gelatin
- 1 box of peach jello
- 1 can of peaches in syrup, fruit and syrup divided
- 1 1/2 cups of water plus 1 cup water, divided
- 1 big cinnamon stick
- 30 gr (7 1/2 tsp) gelatin
- 1 can evaporated milk
- 1 can condensed milk
For the peach gelatin
Bring to the boil 1 liter of water in a pot; meanwhile, dissolve the gelatin in 1/4 cup of cold water. Let it sit. When the liter of water is boiling, add the 1/4 cup with dissolved gelatin, the peach jello, and one cup of peach syrup to the boiling water. Turn of heat. Mix well.
Pour 1/4 inch of gelatin mixture into a mold, put it in the fridge until it sets. Meanwhile cut the peaches in slices. When the gelatin in fridge is hard, add one layer of peaches. Then add another 1/4 inch of warm gelatin mixture on top (very important, make sure the gelatin mixture is warm, not cold, when you pour it in, if you need to heat it a little, that’s fine). Put it in the fridge again, and let it set. When it is set, add another layer of peaches and the rest of the warm gelatin. Put it in the fridge for approx. one hour.
For the milk gelatin
Heat 1 1/2 cups of water with the cinnamon. Dissolve gelatin in 1 cup of cold water. When the cinnamon water is boiling, lower the temperature and add the gelatin mixture and mix well. Add the cans of evaporated milk and condensed milk and stir. Let mixture cool down to a warm temperature, remove cinnamon stick, and pour mixture on top of peach gelatin. Put in fridge until well set.
To remove gelatin from mold, slide sharp utensil carefully down the insides of mold to loosen gelatin from the mold, then heat some water in large pan and sit the mold down into it (don’t let water splash into gelatin) for about 5 seconds. The gelatin should turn out nicely onto a plate.