Categories: Desserts(custards etc.), Desserts(non-chocolate), Gluten-free

Ingredients

• 2 tsps unflavored gelatin powder
• 1 1/4 cups heavy cream
• 1 cup dulce de leche, at room temperature
• 1/2 cup toasted almonds, finely chopped

Directions

1. Pour the gelatin in a bowl.

2. In a saucepan, heat 1/4 cup of the cream until steaming and add to the gelatin.

3. Mix and let stand for 5 minutes.

4. Place the dulce de leche in a large bowl and whisk for 1 minute.

5. Strain the gelatin mixture into the dulce de leche and whisk to incorporate.

6. In a medium bowl, beat the remaining cup of cold cream with an electric hand mixer until it holds soft peaks.

7. Fold a third of the beaten cream into the dulce de leche to incorporate and fold in the remaining cream.

8. Pour into 6 1/2-cup ramekins or muffin cups and freeze until solid.

9. To release, dip the bottoms of the molds in hot water.

10. Place each semi-frio on a plate and garnish with almonds.

11. Serve immediately or leave out for 15 minutes for a softer texture.

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