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Fruit Espuma (Latin American Gelatin Foam)

Rated as 4.12 out of 5 Stars
21

"This is a deliciously light dessert that works well for summer picnics or even between cake layers. My Peruvian mother-in-law was kind enough to give me this recipe, and I thought you might like it, as well."
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Ingredients

5 h 10 m servings 241
Original recipe yields 5 servings

Directions

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  1. Bring water to a boil in a small saucepan. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
  2. Pour evaporated milk into a large bowl, and whip with a hand mixer until fluffy and doubled in volume. While continuing to beat, slowly pour in cooled gelatin. When all of the gelatin has been incorporated, pour the mixture into a mold or bowl and chill until set, about 3 hours. Once set, serve garnished with raspberries.

Nutrition Facts


Per Serving: 241 calories; 5.9 40.8 8 22 165 Full nutrition

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Reviews

Read all reviews 13
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Interesting. Used fat free evap, don't think that made a difference. Whipped up beautifully. The texture is thick and foamy but very light on the palate, so it takes a little getting used to. Yo...

Most helpful critical review

I've been making something like this for years. We call it creamed jello. I decided to try your recipe to see the difference and I prefered mine. I use only 1 cup of water versus the cup and a h...

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Interesting. Used fat free evap, don't think that made a difference. Whipped up beautifully. The texture is thick and foamy but very light on the palate, so it takes a little getting used to. Yo...

I've been making something like this for years. We call it creamed jello. I decided to try your recipe to see the difference and I prefered mine. I use only 1 cup of water versus the cup and a h...

My family liked it alot, nice and light. I will definitely make it again. I think that I will try different flavors next time.

I let my gelatin set up a little more than I should have....it was a little difficult to incorporate w/out deflating the whipped milk but didn't seem to affect the outcome any. I swirled part of...

This was sooo good and really hit the spot. I used sugar free jello and fat free evaporated milk. My jello had set up too much when I went to get it from the fridge, so I nuked it for a bit to ...

this is wonderful. I did not put the jello mix in the fridge, I just left it on the counter to cool to room temp. It definately serves more than 5 people.

A very old recipe because my mother used to make it with different flavors of jello. Suggest you use only 3/4 can of evaporated milk. Always the first dessert to disappear at a church supper.

My grandmother from"the old country" Scotland, used to make this for me 50 years ago! It is so good and so simple to make...brings back many good memories!!

Super easy,ligth and soft,Looking to make it with diferent flavors.