Nifty (Dulce de Leche Semi-frío)
Published December 23, 2006
- Total Time
- 30 minutes, plus freezing
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Ingredients
2 teaspoons (about 1 ¼ -ounce envelope) unflavored gelatin powder
1 ¼ cups heavy cream
1 cup dulce de leche, at room temperature
½ cup toasted almonds, finely chopped
Nutritional analysis per serving (6 servings)
32 grams carbs; 71 milligrams cholesterol; 417 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 28 grams fat; 1 gram trans fat; 1 gram fiber; 117 milligrams sodium; 12 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour the gelatin into a bowl. In a saucepan, heat ¼ cup of the cream until steaming and add to the gelatin. Mix and let stand for 5 minutes.
- Step 2
Place the dulce de leche in a large bowl and whisk for 1 minute. Strain the gelatin mixture into the dulce de leche and whisk to incorporate.
- Step 3
In a medium bowl, beat the remaining cup of cold cream with an electric hand mixer until it holds soft peaks. Fold a third of the beaten cream into the dulce de leche to incorporate and fold in the remaining cream. Pour into 6 -cup ramekins or muffin cups and freeze until solid.
- Step 4
To release, dip the bottoms of the molds in hot water. Place each semi-frío on a plate and garnish with almonds. Serve immediately or leave out for 15 minutes for a softer texture.
Private Notes