Rompope Jelly (Mexican Eggnog Gelatin)
Creamy rompope eggnog jelly, a Mexican festive dessert.
About this recipe
Rompope jelly is a creamy, elegant dessert that combines the smooth texture of gelatin with the sweet, spiced flavour of Mexican rompope eggnog.
History & Origin
Rompope jelly is a dessert born from the union of two Mexican traditions: the culture of artistic jellies and conventual rompope. Rompope is a creamy Mexican liqueur that originated in the convents of Puebla during the 17th century, where the Poor Clare nuns prepared it with egg yolks, milk, sugar, vanilla, almonds and a touch of alcohol. On the other hand, Mexico has a true obsession with jellies that has no parallel in any other country in the world. Mexican artistic jellies, with their three-dimensional designs of flowers and figures, are edible works of art. Rompope jelly combines both traditions in a dessert that is especially popular during Christmas festivities and family celebrations. Its texture is creamier than a regular jelly thanks to the milk and rompope, and its flavour has notes of vanilla, almond and spices. In many Mexican homes, it is the obligatory dessert at Christmas Eve dinner.
Estimated cost
£5.10
Total cost
£0.64
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
200
Calories
5g
Protein
28g
Carbohydrates
8g
Fat
0g
Fibre
60mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Bloom the gelatine in 100 ml of cold water. Leave to rest for 5 minutes until it absorbs the water.
- 2
Heat the milk with the sugar and cinnamon over medium heat without boiling. Remove the cinnamon.
- 3
Add the bloomed gelatine to the hot milk and stir until completely dissolved.
- 4
Leave to cool to room temperature. Stir in the rompope and vanilla, mixing well.
- 5
Pour into a mould previously moistened with water. Refrigerate for at least 4 hours until set.
- 6
Turn out onto a plate. Decorate with nuts, ground cinnamon or a drizzle of extra rompope.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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