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Marzipan gelatine

Lactose-based gelatine with peanut candy

Ingredients

  • 1 can of sweetened condensed milk (approx. 387 g)
  • 1 can of evaporated milk (360–410 ml)
  • 1 large package of cream cheese (approx. 300 g)
  • 8 mazapan units (mexican peanut candy, 28 g each)
  • 1 box of 4 sachets of unflavoured gelatine (28 g total)

Instructions

Section titled “Instructions”

  1. Prepare the mould - Lightly grease the mould with oil and place it in the refrigerator while you prepare the other ingredients, for about 20 minutes.

  2. Hydrate the gelatine - Mix the gelatine with ¾ cup (about 180 ml) of water. Let it hydrate. Then dissolve it using a bain-marie (water bath). Alternatively, microwave it in 15-second intervals, stirring between each interval, until completely dissolved. Do not let it boil.

  3. Blend - Place all the ingredients in a blender and blend until smooth. Add the dissolved gelatine last and blend briefly until fully incorporated.

  4. Refrigerate - Pour the mixture into the prepared mould and refrigerate until completely set (approximately two hours).

Tips

Section titled “Tips”
  • You can use smashed fruit (strawberries, mango, etc.) instead of mazapan and keep the rest of the ingredients as a base for a milk gelatine of any kind.
  • The dish should be refrigerated (at around 4°C) and be consumed within four days after preparation (this can vary depending on the ingredients and handling).