Cajeta Gelatin

Grease silicon or plastic molds. You can spray them with cooking spray. (I used 15 silicon molds, each one with a capacity of 60 ml.) Set the molds aside.

In a small microwavable bowl, dissolve the gelatin in the water. Let it rest for a few minutes (it will start to bloom).

In a medium saucepan over low heat, heat the cajeta, milk and heavy cream. Cook over low heat until the cajeta is dissolved and evenly incorporated, stirring constantly to prevent it from sticking to the bottom of the saucepan.

Microwave the gelatin on high for 30 seconds, or until the gelatin is completely dissolved. Stir the dissolved gelatin into the cajeta mixture and heat for a couple of minutes.

Turn the heat off, remove it from the heat and let the mixture cool slightly. Pour it into the greased molds, cover with plastic wrap and refrigerate for 8 hours or overnight.

Enjoy!

Note: Cajeta is made by simmering goat’s milk, muscavado sugar and cinnamon. It has a thick syrupy consistency similar to caramel. Sometimes the word “cajeta” and “dulce de leche” are used interchangeably but they are not the same. Dulce de leche is made with cow’s milk while cajeta is made with goat’s milk. The difference in the type of milk makes a huge difference in taste and texture.

Adapted from Postres: Patricia Quintana.