Congratulations to this week’s recipe winner, Anneke Garcia, with her Postum Latte Gelatin.
She created this recipe for her mom, who loves Postum. She drinks it with a little dark cocoa every morning.
Postum Latte Gelatin
Ingredients
- 3 to 3½ tbsp postum (I like the cocoa postum flavor; or you can get this yourself by combining regular postum with cocoa powder
- 4 tbsp brown sugar
- 3 cups boiling water
- 4 envelopes plain gelatin
- 1 can (14oz) evaporated milk
- ½ cup heavy cream
- ½ cup sugar (or more, according to your taste)
- 2 cups water
- 4 envelopes plain gelatin
Instructions
- Bring the water to a boil and add the postum and brown sugar, stirring well to dissolve. Sprinkle in gelatin and then remove from heat, whisking gently but well for at least 2 minutes until all is dissolved. Pour into a shallow dish you've sprayed lightly with cooking spray. Chill until set, ideally overnight.
- The next day, combine, evaporated milk, heavy cream, sugar (or more, according to your taste)
- and cups water.
- Mix well and then put ¾ of the mixture on a saucepan and heat on medium-low, stirring often until mixture almost boils.
- Meanwhile, sprinkle:
- envelopes plain gelatin, atop the cool part of the mixture, allowing it to bloom. Whisk hot mixture into cool, stirring well for at least 2 minutes until all is dissolved
- Refrigerate milk gelatin mixture for 60-90 minutes until it begins to thicken.
- Meanwhile, remove postum jelly and cut into small cubes.
- When milk mixture is just thickened (less thick than yogurt), stir well and then fold in postum cubes.
- Lightly coat a Bundt pan or other mold and pour in mixture. Chill overnight or until set.
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