Hola! I'm back in Mexico for the holidays and enjoying every minute of it, so I decided to learn some recipes from my mom and my older sister and other family members during my stay. And since I got the cutest gelatin mini molds I wanted to try out one of my mom's recipes, a creamy yogurt gelatin topped with jam that I fondly remember to be part of so many parties when I was younger.
Both my parents have given up on dairy, and if you are in the same position you can use coconut cream instead of sour cream, and nut/rice/coconut milk instead of yogurt, I make almond milk gelatin all the time and it is super tasty, so there should be no problem changing the ingredients to cater different dietary preferences. I'm also taking in consideration some of the recipes require ingredients that are not easily available outside of Mexico, so I'll still try my best to adapt them to ingredients found in most places and write down alternatives I know of.
Gelatin desserts are commonly found in cake shops and mostly anywhere here in my hometown, Guadalajara, but I've noticed this jello-culture is not as spread in Los Angeles. I'm not saying they are a rare occurrence, I just don't find the same variety and I can't tell for sure if it is considered a nice dish to bring to a fancy reunion. Is there such thing as fancy jello in the US? Or in your own country/hometown? If you want to comment and tell me a bit about it, I'm really interested! And no, it's not sarcasm, I really enjoy learning about food culture from all over the world. And I really enjoy gelatin desserts, so there's that too.
Anyways, here is the recipe, which I hope you can try out since it's really easy and extra creamy. And it looks like a snowy mountain so it's festive too.
- 4 cups plain unsweetened yogurt
- 1 cup sour cream (or heavy cream)
- 1/2 cup sugar (you can use honey or any sweetener too)
- 2 tbsp (2 packets) unflavored gelatin
- 3/4 cup hot water
- 2 tbsp fruit jam
- Add unflavored gelatin to the hot water and mix until dissolved. Let it cool a bit.
- Using a blender, mixer or whisk, mix the sour cream until it softens. Add the sugar and yogurt.
- Add the gelatin water and mix well until everything is combined.
- Pour into a gelatin mold or any container.
- Place in the fridge for at least 3 hours or until it sets.
- In a small bowl, place the fruit jam and add 1 tbsp of water. Mix well and check the consistency, you should have a runny but still thick sauce, you can add a bit more water if it's still too thick.
- Before serving, unmold the gelatin onto a plate or leave in the container and pour the sauce on top.
The creamy jello is not too sweet, so the tartness and creaminess pairs perfectly with the sweetness and stickiness of the jam sauce. I recommend berry jams, like blackberry, strawberry and raspberry, they paint a nice contrast of color on top of the white jello and they add a bit of zest to the dessert.
For those places where winter is not too cold, or you want a bit of a break from all the flour-based desserts, you can try out this recipe, which I hope brings you good times and fond memories like it brings me every time I take a bite. I'll be sharing more family recipes this month so you'll have to bear with my cheesy nostalgic stories about childhood and food and more food. I'm also still working on a new look for the blog, which will hopefully be ready starting next year, and trying to make some videos of my recipes. Whenever one of those and some other new things are ready I'll be posting them here.