Fruit Espuma (Latin American Gelatin Foam) Recipe -
Fruit Espuma (Latin American Gelatin Foam) Recipe
  • READY IN 5+ hrs

Fruit Espuma (Latin American Gelatin Foam)

Recipe by  

"This is a deliciously light dessert that works well for summer picnics or even between cake layers. My Peruvian mother-in-law was kind enough to give me this recipe, and I thought you might like it, as well."

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Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 hrs

    5 hrs 10 mins


  1. Bring water to a boil in a small saucepan. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
  2. Pour evaporated milk into a large bowl, and whip with a hand mixer until fluffy and doubled in volume. While continuing to beat, slowly pour in cooled gelatin. When all of the gelatin has been incorporated, pour the mixture into a mold or bowl and chill until set, about 3 hours. Once set, serve garnished with raspberries.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2007

Interesting. Used fat free evap, don't think that made a difference. Whipped up beautifully. The texture is thick and foamy but very light on the palate, so it takes a little getting used to. You expect something more dense from the look of it, but what you get is ethereal when you take a spoonful. Give it a try. Oh, a hint, chill your bowl and beaters or whip with your evap. Will give you even more volume.

Most Helpful Critical Review
Aug 02, 2010

I've been making something like this for years. We call it creamed jello. I decided to try your recipe to see the difference and I prefered mine. I use only 1 cup of water versus the cup and a half. Also, I skip the cooling down and just throw it all together and mix. Mine has a thicker consistency but still soft and fluffy. With the product I ended up with, there is NO way that this could ever be put into a mold. I also use 2% evap milk to save on calories. You can use any kind of jello you like. The possiblities are endless.


17 Ratings

Aug 27, 2007

My family liked it alot, nice and light. I will definitely make it again. I think that I will try different flavors next time.

Jul 02, 2007

I let my gelatin set up a little more than I should was a little difficult to incorporate w/out deflating the whipped milk but didn't seem to affect the outcome any. I swirled part of the recipe into tiny glass custard cups & tucked them in the middle of some HUGE rose blossoms I cut off one of my rosebushes. I garnished them w/ a couple of fresh raspberries & rose petals (I only use organic products on my roses). The rest of the recipe I poured into a mold & we had it the following day. Lovely recipe...thansk Apple Jacks! Next time I may try subbing juice or even wine for the water to add extra flavor.

Aug 02, 2010

This was sooo good and really hit the spot. I used sugar free jello and fat free evaporated milk. My jello had set up too much when I went to get it from the fridge, so I nuked it for a bit to loosen it up and then beat it into the milk. It was perfect.. nice pretty pink, no red clumps and just delicious. I'm going to try this with another flavor jello next week

Jun 05, 2007

this is wonderful. I did not put the jello mix in the fridge, I just left it on the counter to cool to room temp. It definately serves more than 5 people.

Jul 22, 2010

A very old recipe because my mother used to make it with different flavors of jello. Suggest you use only 3/4 can of evaporated milk. Always the first dessert to disappear at a church supper.

Jul 22, 2010

My grandmother from"the old country" Scotland, used to make this for me 50 years ago! It is so good and so simple to make...brings back many good memories!!


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  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 165 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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