Fruit Espuma Latin American Gelatin Foam Recipes

FRUIT ESPUMA (LATIN AMERICAN GELATIN FOAM)

Fruit Espuma (Latin American Gelatin Foam) image

A light dessert from Peru that I found at allrecipes.com. Notice that the directions do not include the chilling times.

Provided by WiGal

Categories Dessert

Time 20m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups water
6 ounces raspberry Jell-O gelatin
1 (12 fluid ounce) can evaporated milk, very cold
1 cup raspberries, fresh for garnish

Steps:

Chill large mixing bowl and mixer's beater whip in your freezer.
Chill the evaporated milk.
Bring water to a boil in a small saucepan.
Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
Remove the large mixing bowl and whip from freezer, pour the cold evaporated milk into bowl, and whip until fluffy and doubled in volume.
While continuing to beat, slowly pour in cooled gelatin.
When all of the gelatin has been incorporated, pour the mixture into a mold, bowl, or individual cups and chill until set, about 3 hours.
Once set, serve garnished with raspberries.

Nutrition Facts : Calories 243.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 21.9, Sodium 240.9, Carbohydrate 41.3, Fiber 1.6, Sugar 30.3, Protein 8.1

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