Celebrity Tenor Fernando Del Valle Shares Christmas Family Recipe
Fernando del Valle shares "Copas de Postre", a family recipe from El Salvador.
Online, December 26, 2010 (Newswire.com) - Christmas is about traditions. Celebrity tenor Fernando del Valle's traditions go back two centuries in Salvadorian history.
Fernando grew up eating "Copas de Postre" for Christmas, a recipe which dates back to his great-great grandfather Andres del Valle, President of El Salvador (1876).
"Copas de Postre"
1 can regular Carnation evaporated milk
1 ½ envelopes Knox gelatin
1 ½ cups sugar
½ cup water
3 tsps. excellent quality instant coffee
1 tsp. vanilla extract
½ cup scotch
Corn flakes (lightly crushed)
Place can of evaporated milk into the freezer and chill until crystals form around the rim of the can, about 1 hour.
Combine sugar and gelatin in a small bowl. Mix well.
In a small saucepan, add sugar and gelatin to the water. Heat gently on LOW heat until mixture is completely dissolved. Add instant coffee and vanilla extract. Do not boil. Allow mixture to come to room temperature.
Remove evaporated milk from freezer and place into a mixing bowl. Using an electric mixer, beat on HIGH until thick peaks form.
Gently fold in the room temperature coffee mixture and scotch, as not to deflate the whipped evaporated milk.
Spoon ½ cup mixture per person into serving glasses. Refrigerate for 2-3 hours.
Before serving, sprinkle lightly with crushed corn flakes on top for garnish.
TIP: For best results, chill all equipment (glasses, mixer bowl and beaters) prior to use.