I’ve been doing a Peruvian dinner every few weeks this summer. The first one was arroz tapado and papas rellenas. The second one was as signature peruvian as it get with ceviche and aji de gallina. Unfortunately, I was too foolish/lazy to take pictures, but I’ll do better starting with the next one, which is tomorrow. I’ll be making papa a la huancaina, pollo al limon and pulmon de fresa. The recipe for pulmon is the previous one, so I won’t redo that one, but I’ll add pictures, recipes and thoughts on the other two.
E: FFS. I made everything and had my camera nearby – 0 pics.
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About the name. My mom calls it “Pulmon de Gelatina” and she tells me its also called “Espuma de Gelatina” and “Gelatina Batida.” These mean Jello Lung, Jello Foam, and Whipped Jello respectively. Call it what you want.
The point is, it’s a fluffy, light awesome desert made with Jello.
1 can
1 box
1/4 cup
1 1/2 cup |
Evaporated milk
Strawberry Jello (6oz)
Sugar
Water |
- Put the evaporated milk in the freezer to freeze for about 5 hours (make sure to shake it well before freezing)
- A half hour or so before the milk is done freezing, heat the water and dissolve the Jello in it. Let it cool to room temperature
- Put the frozen milk (solid but not too hard) into a large bowl
- Beat it until its at least twice its original volume (air gets mixed in)
- Add the dissolved Jello while mixing
- Add the sugar while mixing
- You’re done. Chuck it in the fridge to harden a bit and you’re good to go.
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