Photo credit: Josephine Caminos Oria
On this episode of : Sobremesa—A Memoir of Food and Love in Thirteen Courses (affiliate link) by Josephine Caminos Oria. Think of this as part travel memoir, part love story, with a slight supernatural twist. If you loved Laura Esquivel’s Like Water for Chocolate, you’ll love this book.
The author is Argentinian-American, and the book travels back and forth between her family’s home country of Argentina and their adopted homes in Pittsburgh and Miami. (She currently lives in Charleston, SC). I was transported by the stories of their ranches in the pampas, their apartments in Buenos Aires, and family dinners in all locations, stretching out over hours at the table, the concept of sobremesa. Each chapter begins with a recipe description and ends with the recipe, weaving Argentinian and family sayings into each chapter title. I learned so much about the melting-pot culture of Argentina and am excited to try more recipes.
For this one, Josephine very kindly sent me jars of their family-made product, La Dorita dulce de leche, a rich milk preserve spread made from milk, sugar and vanilla. Watch our episode below. You’ll find my instructions for making one quarter of her recipe in the notes. You’ll need a digital kitchen scale to get the proportions right.
Taste preview: A combination of creamy from the milk and firm from the gelatin, this tastes mostly of sweet caramel.
Required FTC declaration: I received one review copy of the book and two jars of dulce de leche for this show. Links above are affiliate Amazon links, so purchases made through either link may provide me a tiny rebate.
Dulce de leche gelatin mold
Ingredients
- 1 ounce gelatin unflavored (grass-fed recommended)
- 1.5 cups water (filtered or spring) hot
- 3.3 cups dulce de leche La Dorita brand if you want this to be authentic
- 3 cups milk whole, organic if possible
- 2 tsp vanilla extract
- whipped cream for garnish, if desired
Instructions
- Grease a 10-inch decorative Bundt pan with baking spray.
- Put hot water in the blender and turn on low speed. Slowly add the gelatin and blend for one minute.
- Add dulce de leche, milk, and vanilla extract to blender and blend until smooth.
- Pour mixture into prepared pan and cover with plastic wrap. Refrigerate overnight.
- When ready to serve, gently run a knife along the edge of the mold to separate it from the pan. Place an inverted serving plate on top of the cake pan and, using two hands to anchor the pan and plate together, carefully flip it over. Let the pan rest upside down on the plate for a minute to allow the mold to fully release from the pan.
- Gently shake if needed (it's very delicate). Remove Bundt pan and garnish with whipped cream if desired.
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