Dulce de leche gelatin mold
Rich, decadent caramel dessert made with Argentinian-style dulce de leche preserve
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.
Notes
Recipe © Josephine Caminos Oria and Scribe Publishing. Used with permission. To make one-quarter of the recipe, you'll need a food scale that does metric measurements. 9 grams gelatin 90 ml hot water 198 ml dulce de leche 180 ml milk 1/2 teaspoon vanilla extract Pour into smaller, greased pan or mold.