Albondigas Soup


1 1/2 Tablespoon Cold Water

2 teaspoons Unflavored Gelatin

2 cups Heavy Cream

1/4 cup Sugar

2 teaspoons Vanilla Bean Paste
or Pure Vanilla Extract

Start by sprinkling gelatin into a bowl with water and let stand for 1 minute to soften.

If you want to ensure the gelatin is completely dissolved, place in a saucepan and heat over low heat until gelatin is dissolved.

In a large saucepan, bring heavy cream and sugar to a boil over medium-high heat, then whisk often.

Once it begins to boil, remove from heat and whisk in gelatin mixture and vanilla.

Divide the cream mixture into four 1/2 cup ramekins.

Let the mixture come to room temperature before putting in the refrigerator.

Cover and let chill for at least 4 hours to allow time to set-up.

To serve, dip ramekins into a bowl of hot water for several seconds.

Run a knife along the edge of each ramekin and invert onto a serving plate.

Shred white chocolate for topping.

Top with your favorite fresh fruits or sauce. Enjoy!
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