6 servings
Context
Sometimes, the memories of our childhood weave into our present, taking the shape of delightful culinary creations. Inspired by a beloved Portuguese dessert from Chef Nacho Lamas’ youth, this Caramel Pot takes you on a flavor-filled journey from Portugal’s rustic kitchens to the vibrant heart of Mexico. The original, more mousse-like in texture, blends caramelized condensed milk with eggs. However, our rendition pays homage to the unplugged essence of Tulum – a kitchen nestled amid the jungle, sans electricity.
In this version, the star is the “Cajeta” – a Mexican goat milk caramel. Its goaty, tangy notes elevate the dish, infusing it with a charm that’s uniquely Mexican. And while you can surely use any dulce de leche, there’s something magical about the authentic flavor of Cajeta, especially if you manage to find the renowned “REAL de Potosi”.
To savor, you can indulge in this treat as is, or for an added layer of richness, garnish with a dollop of heavy sour cream and a sprinkle of crumbled graham crackers. Dive in and let the blend of Portuguese nostalgia and Mexican flair dance on your palate. Enjoy!
Ingredients:
| 500 g | Caramel spread (cajeta) |
| 500 g | Sour cream |
| 9 g | Gelatin |
| 30 g | Hot water |
Steps:
- Preparing the caramel:
In a small pot, add water and place the container of caramel spread inside without its lid. Heat until the caramel becomes malleable. Once ready, remove from the heat using a cotton towel to avoid burns. - Double boiler method:
In another pot, add enough water and place a bowl on top (like a lid). Add the caramel spread and sour cream to the bowl. Heat on medium and, using a whisk, blend until you get a smooth consistency. - Activating the gelatin:
In the 30g of hot water, add the gelatin. Stir with a spoon until it’s fully dissolved. Incorporate this solution into the bowl with the caramel and cream mixture. - Pouring: Once the mixture is ready, divide and pour it into 6 glass jars while it’s still hot.
- Refrigeration: Allow the jars to cool to room temperature, then refrigerate. Serve them chilled when you’re ready to indulge.
Bon appétit!
