Gelatina de Rompope is a delicious dessert made with the famous Mexican drink called rompope. This sweet treat is perfect to share with friends and family on special occasions.
About the recipe
The name of the recipe is a combination of the words gelatina (gelatin) and rompope (Mexican eggnog). So, the English name should be something like Mexican eggnog gelatin or just rompope jello.
This dessert is very popular in Mexico and is often offered at restaurants or by street vendors. The recipe is very easy to make and is perfect to serve for parties and gatherings.
Rompope is a traditional drink from Puebla, Mexico. It has a similar flavor and texture to eggnog and is believed that the word “rompope” is a derivation of “pompon”, the name of the Spanish version of eggnog that was brought to Mexico.
Rompope is made using egg yolks, sugar, spirit, and spices. We can say that this beverage is just another version of the combination of those ingredients that many other countries also make, such as zabaione (Italy), eierpunsch (Germany), advocaat (Netherlands), etc.
The Ingredients needed:
- Rompope. I am using the classic rompope, but there are other versions of the drink you might want to try, such as nut flavored, or also non-alcoholic.
- Whole milk. You can also use low-fat milk.
- Condensed milk. Use a can of store-bought condensed milk or better yet, make it yourself with our recipe.
- Evaporated milk. This adds creaminess to gelatina de rompope, we also have an easy recipe for evaporated milk if you want to do it yourself.
- Unflavored gelatin. I am using here gelatin in sheets, they are easily interchangeable with powdered gelatin, so check up the ingredients list in the recipe card below.
- Vanilla extract. To add a sweet and aromatic touch.
- Yellow food coloring. This is an optional ingredient that is used to add some vibrant color to the gelatin and you can use your favorite brand or type of food coloring.
How To Make Gelatina de Rompope
Place the water in a bowl and add the unflavored gelatin, then mix to hydrate it well. Allow resting while you continue with the recipe.
NOTE: I am using here sheets of gelatin, but powdered gelatin works fine too, please read the notes below.
Place whole milk, evaporated milk, and condensed milk in a medium saucepan. Place over medium-high heat and stir to combine.
Heat the milk mixture for 5 minutes but don’t bring it to a boil. Remove from heat and set aside. Allow to cool down for 5 minutes while stirring from time to time.
Now, use the microwave or the method bain-marie to melt the hydrated gelatin.
Then, slowly pour the melted unflavored gelatin into the saucepan with the milk mixture while stirring to combine.
Add vanilla extract and rompope, then mix well to combine the ingredients perfectly.
Now, this is an optional step: Add a few drops of food coloring and mix. Adjust the color to your liking by adding the coloring in small quantities until you’ll achieve the desired color.
Transfer the gelatina de rompope into individual molds or in a single and large mold (please read notes).
Allow to cool down at room temperature then cover with cling film and pop the molds in the fridge for 3-4 hours or until the gelatin will set nicely.
Notes
- Before you start, choose the molds you’re going to use. You can use small molds or a large one, or you can even use glasses and serve the rompope gelatin on those without unmolding.
- Also, make sure to lightly oil the molds so it would be easier to unmold the jello.
- This recipe yields about 7-8 cups of rompope jello mixture, you can use 1 large mold or divide the mixture into small ones, it will be enough to fill between 8 and 10 small molds.
- For better results, I strongly recommend leaving gelatina de rompope in the fridge overnight.
- No matter what type of unflavored gelatin you use, make sure to always hydrate it first, then heat it up a bit to melt it before adding it to the rompope mixture.
- Related: How To Use Gelatin Powder and Leaves.
How To Serve
If you want to serve this rompope jello for a party I recommend garnishing it with some fresh fruit such as strawberries, mango, or raspberries; a bit of whipped cream, and maybe some rompope drizzled on top.
You can also add some chopped nuts, such as pecans, pistachios, or pine nuts for a crunchy kick.
How To Unmold Jello
- Fill a bowl, larger than the one with the jello, with warm water.
- Carefully immerse the mold with the jello into the water. Do not fully submerge!
- Leave it submerged for about 20 seconds.
- Remove the mold and then, with your tips slightly moisten with water, carefully pull the edges of the jello to loosen it from the mold.
- Place a serving plate over the mold and then flip it upside down.
- Slightly shake the mold and then gently pull it away so the gelatina de rompope stays on the plate.
- You can apply this method also with small molds.
Storage
Gelatina de rompope can be stored in the fridge for up to 5 days, so you have plenty of time to make it ahead for a party! Just make sure you cover the mold with a tight lid or with cling film to prevent the rompope jello from absorbing other smells in the fridge.
As with any type of gelatin, freezing is not recommended.
FAQ
Can I use a silicone mold to make this gelatin?
Yes! Actually, I find it easier to unmold when using this type of mold.
Can I serve this jello to kids?
Yes, and not. To be able to serve this dessert to kids, please make sure you use a non-alcoholic rompope.
How to sub gelatin sheets with powdered?
You can do a 3:1 conversion. For every 3 sheets of gelatin leaves (sheets), add one tablespoon of powdered unflavored gelatin.
Watch How To Make It
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Gelatina de Rompope
Ingredients
- 2 cups rompope (aka Mexican eggnog)
- 2 cups whole milk
- 1 can condensed milk (14 oz)
- 1 can evaporated milk (12 oz)
- 15 sheets unflavored gelatin (or 5 tablespoons of powdered)
- ¾ cup water (room temperature)
- 1 tsp vanilla extract
- yellow food coloring (optional)
Instructions
- Place the water in a bowl and add the unflavored gelatin (read note 1), then mix to hydrate it well.
- Allow to hydrate while you continue with the recipe.
- In a medium saucepan, add whole milk, evaporated milk and condensed milk.
- Place the saucepan over medium-high heat and stir to combine.
- Heat the milk mixture for 5 minutes but don’t bring it to a boil. Remove from heat and set aside.
- Allow to cool down for 5 minutes while stirring from time to time.
- Use the microwave or the method bain-marie to melt the hydrated gelatin.
- Slowly pour the melted gelatin into the saucepan while stirring to combine.
- Add vanilla extract and rompope, then mix wel.
- Optional: Add a few drops of food coloring and mix. Adjust the color to your liking by adding the coloring in small quantities until you’ll achieve the desired color.
- Transfer the gelatina de rompope into a mold or individual cups (read note 2).
- Allow to cool down at room temperature then cover with cling film and pop the molds in the fridge for 3-4 hours or until the gelatin is nicely set.
Notes
- You can replace the 15 sheets of gelatin with 5 tablespoons of powdered gelatin, just add them to the water and mix well with a spoon.
- This recipe yields about 7-8 cups of rompope jello mixture, you can use 1 large mold or divide the mixture into small ones, it will be enough to fill between 8 and 10 small molds.
- For better results, I strongly recommend leaving gelatina de rompope in the fridge overnight.
I never thought of making gelatin with Mexican eggnog. I have a bottle I got as a gift a few months ago, I’m gonna give a try to this recipe.