Fruit Espuma Latin American Gelatin Foam Recipes
FRUIT ESPUMA (LATIN AMERICAN GELATIN FOAM)
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
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
FRUIT ESPUMA (LATIN AMERICAN GELATIN FOAM)
This is a deliciously light dessert that works well for summer picnics or even between cake layers. My Peruvian mother-in-law was kind enough to give me this recipe, and I thought you might like it, as well.
Provided by Apple Jacks
Categories Peruvian Recipes
Time 5h10m
Yield 5
Number Of Ingredients 4
Steps:
- Bring water to a boil in a small saucepan. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
- Pour evaporated milk into a large bowl, and whip with a hand mixer 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 or bowl and chill until set, about 3 hours. Once set, serve garnished with raspberries.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 40.8 g, Cholesterol 21.9 mg, Fat 5.9 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 3.5 g, Sodium 165.5 mg, Sugar 8.8 g
FRUIT FOAM
From the Victory Cookbook - Nostalgic Food and Facts from 1940 - 1954 - caption on page 'The Ministry of Food wants your cooking secrets'
Provided by McCarthy
Categories Gelatin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the fruit with the sugar and as little water as possible. Allow to cool, then beat until smooth pulp.
- Make the Marshmallow Foam.
- Allow the fruit to become quite cold then blend it with the Marshmallow Foam and spoon into glasses.
- Marshmallow Foam - Soften the gelatine with about 2 tablespoons of cold water.
- Heat the remainder of the water, pour over the gelatine and stir until dissolved.
- Add the 1 tablespoon sugar and gradually whisk in the milk powder. Continue whisking until the mixture is light and fluffly.
- Add the flavouring.
Nutrition Facts : Calories 43.9, Fat 1.6, SaturatedFat 1, Cholesterol 5.8, Sodium 24, Carbohydrate 5.5, Sugar 5.5, Protein 2.1
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