Chontaduro Gelatin

A thick, glossy jelly with the distinctive flavor of chontaduro. Ideal for dessert, as a side dish, or to add a tropical touch to your dishes.

🍽️ Ingredients (for 245 g of gelatin)

• 250 g of chontaduro flour

• 280 g of sugar

• 870 ml of water

• 6 g of pectin

• 2 g of citric acid

• 2 g of sodium benzoate

🍳 Preparation

1. Base mix
In a pot, mix the chontaduro flour with the water and sugar until fully combined.

2. Cooking
Cook over moderate heat, stirring constantly to prevent lumps. When the mixture begins to boil, add the benzoate previously dissolved in a little water and sugar. Continue mixing until you obtain a thick curd texture.

3. Completion
Add the pectin and citric acid. Cook for 10 more minutes, stirring constantly.

4. Thermal shock
Remove from heat and perform a thermal shock (transfer the mixture to a cold mold or place the mold in ice water) to stop the cooking process and help the gelatin take on a better consistency.

⏱️ Total time

• Preparation and cooking: 40 minutes

• Rest (recommended): 2 to 4 hours in refrigeration