15sheetsunflavored gelatin(or 5 tablespoons of powdered)
¾cupwater(room temperature)
1tspvanilla 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.