Photograph of the finished Borrachitos

Mexico · Thạch rượu bọc đường Borrachitos

Borrachitos

40 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sugar Sugar 800 g
  • Photograph of Gelatin powder Gelatin powder 80 g
  • Photograph of Rum Rum 240 ml
  • Photograph of Lime Lime 4
  • Photograph of Strawberry syrup Strawberry syrup 160 ml
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Powdered sugar Powdered sugar 240 g
  • Photograph of Salt Salt 4 g

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.

Start cooking