Who said jelly couldn’t be both spicy and sweet? Enjoy a refreshing treat on a hot day with this pineapple gelatin with chamoy recipe.
Ingredients
- 2 bags of D’Gari® Pineapple Flavored Gelatin
- 2 liters of water
- 2 cups of liquid chamoy
- 1/2 cup of chili powder
- 1 can of pineapple in syrup
For garnish
- As needed, liquid chamoy
- As needed, chili powder
Utensils
- Large ring mold
- Square or rectangular mold
Directions
1
Grease the rectangular mold with vegetable oil.
2
Prepare 1 bag of D’Gari Pineapple Flavored Gelatin according to the package instructions. Pour into the rectangular dish and refrigerate until set.
3
Unmold and cut into triangles. Cut the slices of pineapple in syrup into triangles.
4
Prepare another bag of D’Gari Pineapple Flavored Gelatin, let it cool slightly, and blend this mixture with the liquid chamoy and chili powder. Set aside.
5
Grease the ring mold with a little vegetable oil. Arrange the pineapple triangles and pineapple gelatin in the grooves of the mold. Pour the chamoy and pineapple gelatin mixture until it covers the pieces, refrigerate until semi-set.
6
Add the remaining chamoy and D’Gari Pineapple Flavored Gelatin mixture, chill until set. Unmold and fill the center of the ring with the remaining pineapple triangles and pineapple gelatin.
7
Decorate with liquid chamoy and chili powder. Serve and enjoy.
Tips from D’Gari
The spicier you want your gelatin, the more chili powder or chili-coated gummy candies you can use for decoration. Delicious!
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