- 300 ml soy milk
- 200 ml cold water
- 6 tbsp sugar
- 2 tbsp neutral gelatin poder (around 10 gr)
- essence: cinnamon (or vanilla, pandan…)
For liquid caramel:
- 75 gr sugar
- 40 ml water
- a few drops of lemon (optional)
- 20 or 30 or 40 ml water
Heat milk with sugar and cinnamon, and remove it from the heat before the water starts boiling.
Dissolve the gelatin with water.
Mix sweetened milk with gelatin in water.
Pour the mix into one or several molds and let it cool.
To cook caramel, put the water and the sugar in a deep pot on medium heat. Stir it until the sugar has melted. Then add a few drops of lemon. Cook it, without stirring, until it gets the desired colour. Then, add, very carefully, a little more water (the amount depends on the desired density). Move the pot to mix the water and the caramel. Remove from the heat and let it cool.
When the gelatin starts to curdle, pour the caramel in the mold or molds. Place it in the fridge until shortly before serving.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.