Floffy Lemon Jelly

Lemon jelly

The recipe for this jelly, so spongy consistency was provided by Doña Licha Ledesma published is in the cook book green, white and red, by the Chef Ricardo Muñoz Zurita.


600 ml of water
1 tablespoon sugar
170 gr  lemon-flavored jelly
1 can 380 ml evaporated milk
Whipped cream to decorate


Heat water over high heat with the sugar and remove from heat as it boils. Promptly incorporate gelatin and stir until completely diluted. Place in a bowl, let cool and refrigerate.

When the consistency of jelly, but preparation is not fully curd gelatin chop, place in a glass blender add milk and blend on high speed until foam and the volume has increased to 1 ½ liters.

Put the jelly into a mold and refrigerate until set.
Place your presentation on a platter and garnish with whipped cream.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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