Fruit Espuma (Latin American Gelatin Foam)

Fruit Espuma (Latin American Gelatin Foam)

13
Apple Jacks 5

"This is a deliciously light dessert that works well for summer picnics or even between cake layers. My Peruvian mother-in-law was kind enough to give me this recipe, and I thought you might like it, as well."

Ingredients

5 h 10 m {{adjustedServings}} servings 241 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Bring water to a boil in a small saucepan. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
  2. Pour evaporated milk into a large bowl, and whip with a hand mixer until fluffy and doubled in volume. While continuing to beat, slowly pour in cooled gelatin. When all of the gelatin has been incorporated, pour the mixture into a mold or bowl and chill until set, about 3 hours. Once set, serve garnished with raspberries.
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Reviews

13
  1. 17 Ratings

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Interesting. Used fat free evap, don't think that made a difference. Whipped up beautifully. The texture is thick and foamy but very light on the palate, so it takes a little getting used to. Yo...

I've been making something like this for years. We call it creamed jello. I decided to try your recipe to see the difference and I prefered mine. I use only 1 cup of water versus the cup and a h...

My family liked it alot, nice and light. I will definitely make it again. I think that I will try different flavors next time.