I haven't written a month because I haven't been particularly inspired when I had the time and I haven't had the time when I've been inspired to write. Some topics for future discussion:
- Yahoo photos is shutting down.
- Switched servers with my husband.
- Registered for my fall classes.
Today's topic, however, is milk gelatin, of the fake variety.
I had this craving for milk jello for some reason, I haven't had any in aaaages. Thus far, every recipe I've used Lactaid in as a 1:1 milk substitute has come out well. So this morning I was going to go to the grocery store and I called my mom for the recipe. I was unable to find anything like this online for some reason, so I decided that I must tell the internet how this is made!
The original recipe my mom gave me:
Put in as much milk as the unflavored gelatin says you should, minus half a cup.
Put in sugar to taste. (She says to make it a little overly sweet, and that'll come out good when it's done.)
Put in a stick of cinnamon.
Add a dash of rum or wine if you have some around.
Heat over low to medium heat.
Stir the gelatin (as much as the packet says you should for how much milk you're using) into the cold half cup of milk, where it's supposed to dissolve easier than in the hot milk.
When the milk is "nearly" boiling, add the rest of the milk with the gelatin.
Stir until boiling, turn off heat and allow to cool.
Refrigerate overnight.
My mom sometimes had some
rompope which was supposedly made by nuns in Mexico. It's made with egg yolk, vanilla, cinnamon, ground almond, milk, sugar, and alcohol, probably rum. You pour some on the jello immediately prior to eating it. If my parents haven't gone to Mexico lately, however, they don't have rompope. I don't know if this means there are no sources to get it here, or it's inferior. =P
My experimentation on this recipe:
I used 5 cups of Lactaid total, and 5 packets of gelatin. (1 packet per cup is what's recommended for juice-based gelatin, hope it holds true for milk)
About 3/4 of a cup of sugar.
I think the cinnamon sticks I used are smaller than mom's, mine came in a jar from the spice section, hers come from a bin at the produce store. =P
Added a dab of vanilla extract, and a smaller dab of almond extract. (It may be of interest to note that these were inspirations I had in the spice area of the grocery store, before I knew what rompope was made of.)
It's currently cooling, we'll see how it comes out! I have 9 servings of about 2/3 of a cup each, perfect snack or desert size in my opinion. They're in disposable plastic cups, which my mom would never do! (She has kajillions of real cups.) Main issue with this is that I couldn't put the finished product in right away because the cup would melt. =P
On a side note, I need to put a fan in my kitchen! Toiling over a boiling pot of milk reminds me of how there's no air flow in there!
Update: Flavor is good, perhaps more cinnamon next time. It's a little too solid, however. I'm thinking 3 packets for 5 cups next time. We shall see. =)
