Gelantine A La Ponche Crema Food

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PONCHE CREME



Ponche Creme image

Provided by Roger Mooking

Time P1D

Yield 4 to 6 drinks

Number Of Ingredients 6

4 large pasteurized eggs
Finely grated zest of 1 lime
1 14-ounce can sweetened condensed milk
3/4 cup best-quality dark rum
1/4 teaspoon freshly grated nutmeg, plus more for topping
1 teaspoon Angostura bitters

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



Gelantine a La Ponche Crema image

A very rich Suriname dessert made from condensed milk and copious amounts of the South American liquere, Ponche Crema. Taken from islandflave.com and posted for ZWT7 Cooking time is chilling time

Provided by WicklewoodWench

Categories     Gelatin

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 tablespoons gelatin
1/2 cup water
4 cups of ponche crema
3 (16 ounce) cans condensed milk
4 (16 ounce) cans evaporated milk
2 (16 ounce) cans fruit cocktail, drained
trifle cookie (optional)

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.

Nutrition Facts : Calories 1290.5, Fat 44, SaturatedFat 27.1, Cholesterol 169.8, Sodium 650.6, Carbohydrate 184.4, Fiber 1.5, Sugar 152.6, Protein 46.3

PONCHE A CRèME



Ponche a Crème image

Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad's most beloved and intriguing flavors.

Provided by Brigid Washington

Categories     Rum     Cocktail     Drink     Drinks     Christmas     Milk/Cream     Lime     Bitters     Nutmeg

Number Of Ingredients 7

3 eggs
Zest of 1 lime
18 ounces evaporated milk
12 ounces sweetened condensed milk
1 ½ cups white rum
½ tsp. grated nutmeg, plus more for garnish
2 tsps. Angostura bitters

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.

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