Fruit Espuma (Latin American Gelatin Foam) Recipe Reviews - Allrecipes.com (Pg. 2)
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Reviewed: Jul. 2, 2007
I let my gelatin set up a little more than I should have....it 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.
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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Reviewed: Jun. 5, 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.
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Reviewed: 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.
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Cooking Level: Professional

Living In: Millstone, New Jersey, USA

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