Borrachitos

Method

1. 1 Soak the gelatin in 80 ml of cold water for 15 minutes until it is fully swollen.
2. 2 Heat the sugar with 150 ml of water to 115 degrees, then lower the temperature to below 80 degrees.
3. 3 Dissolve the softened gelatin in the cooled syrup; gelatin loses its gelling ability at temperatures above 85 degrees Celsius.
4. 4 Add rum, lemon juice, and strawberry syrup, then pour into a mold sprinkled with cornstarch.
5. 5 Leave it to freeze for 12 hours at room temperature (not in the refrigerator) so that the surface of the jelly dries out.
6. 6 Cut into cubes and roll in a mixture of powdered sugar and cornstarch.

With an appliance

• Microwave 36 min

  Replace step 2: Stir the sugar with 150 ml of water in a deep glass pitcher at 900 W in 90-second increments until the thermometer reaches 115 degrees, for a total of about 4 minutes; a faster 4 minutes is also possible, without monitoring the flame, but the temperature must still be measured, not estimated by color. Wait for the syrup to cool below 80 degrees before continuing with step 3 to dissolve the gelatin.