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Rompope is a traditional
Mexican eggnog-like drink originally made in the convents of
the city of Puebla, Mexico.
Budin
de Rompope Para Navidad
- For Rompope:
1 cup eggnog
1 cup milk
3 egg yolks, large
1/2 cup sugar - divided use
1/8 teaspoon salt
1 stick (1 inch long) cinnamon
1 envelope of flavored gelatin
2 tablespoons cold water
1 tablespoon rum
1 teaspoon vanilla extract
1 cup whipping cream
-
- For Fruit Sauce:
1 (10-ounce) package frozen raspberries or strawberries with
sugar, thawed
- For Rompope: Scald eggnog and milk by
heating together in small saucepan over medium heat for about
five minutes or until temperature reaches 180°F (85°C).
Set aside.
- Beat egg yolks with all but one tablespoon
sugar until pale and thick. Add salt and stick cinnamon. Whisk
1/4 cup of hot milk mixture into beaten egg yolks. Pour yolk
mixture into remaining hot milk mixture. Cook, whisking constantly,
over medium-low heat, until mixture coats the back of a metal
spoon and thickens slightly, about 4 minutes. Do not boil. Set
aside.
- Soften gelatin in cold water and let stand
5 minutes. Whisk into milk mixture to dissolve gelatin. Remove
stick cinnamon; discard. Add rum and vanilla. Chill in refrigerator
until mixture begins to set, about 1 1/2 hours.
- Whip cream with remaining one tablespoon
sugar until stiff. Fold whipped cream into milk mixture. Pour
into 8 glass dessert dishes. Chill until set. Serve with fruit
sauce.
- For Fruit Sauce: Process berries in blender
until smooth; strain out seeds if desired. Pour into glass pitcher;
pass with Rompope.
Makes 8 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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