Gelantine A La Ponche Crema Food

PONCHE CREME

Steps:

• Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time.
• Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.

GELANTINE A LA PONCHE CREMA

Steps:

• Put the gelatin in half a cup of warm water, stir until transparent.
• Mix the ponche crema together with the evaporated and condensed milk.
• Add the gelatin and stir the mixture.
• Combine the fruit cocktail, with the ponche crema mix.
• Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.
• Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.
• Topple the cake on a pie plate and serve.

PONCHE A CRèME

Steps:

• Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
• In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
• Serve immediately on the rocks with a dusting of nutmeg.