White Gelatin
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
720 minutes
Number of servings
10
Difficulty
Hard
Ingredients
8
water
1
piece(s) beef shank peeled and cut into pieces
1.2
kg panela
4
piece(s) lemons (juice)
2
tbsp cinnamon
4
piece(s) cloves
Directions
- Cook the foot in water for 8 hours, until the meat falls off the bone, let it rest, remove the oil that forms (it is said to be magnificent for curing baldness).
- Strain and let cool.
- The resulting gelatin is ground twice and cooked with a bit more panela than the black gelatin, the lemon juice, the cloves and the cinnamon. (You know it has reached the right point when the wooden spoon used for stirring is lifted and the gelatin hangs).
- Pour into molds and let cool slightly.
- After cooling slightly, hang it from a wooden fork and begin beating it, pulling and gathering until it whitens.
- Once set, cut into portions.