Time: 8 hours 15 minutes
Complexity: easily
Servings: 4

Velvety caramel jelly, garnished with fresh raspberries, is served in wine glasses for an elegant dessert that will delight all guests. Mexican cajeta imparts its distinctive caramel flavor, while cream cheese creates a soft, enveloping texture. When pouring the jelly into glasses, try to leave as much foam as possible—it's the highlight of the dessert.

Ingredients:

• 1 packet (7 g) of gelatin
• 1 can (340 g) of unsweetened condensed milk
• 1 and 3/4 cups of kaheta or caramel
• 220 g of cream cheese at room temperature
• Fresh raspberries for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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concentrated milk, gelatin

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Preparation:

Step 1
• Dissolve the gelatin in 0.5 cups of water. Let it sit for about 2 minutes to soften. Microwave on high power for 45 seconds. Stir for 15 seconds, until the gelatin dissolves.
Step 2
• In a 2-liter saucepan, heat the unsweetened condensed milk until hot but not boiling. Stir in the cajeta until smooth. Add the gelatin mixture and turn off the heat to allow the liquid to cool slightly.
Step 3
• Place the cream cheese in a large bowl and beat with a mixer on medium speed, gradually adding 1/3 cup of the cream cheese mixture to prevent the cream cheese from curdling and separating.
Step 4
• Gradually add the remaining cream and continue beating until smooth. Scrape down the sides and bottom of the bowl and beat again until all ingredients are fully incorporated.
Step 5
• Strain into a glass jug, creating as much foam as possible. Pour the mixture into wine glasses.
Step 6
• Garnish with 3-5 fresh raspberries (the raspberries will float on the surface in the foam). Cover with plastic wrap and refrigerate for 8 hours or overnight.

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