I recently returned from a short trip to Michoacan, Mexico. As a result, I'm looking for 2 dessert recipes. One I ate, the other I did not but am interested in making it. The recipes are Gelatina con Rompope and Impossible Flan. The Gelatina was cubes of opaque gelatin with rompope poured over. Impossible flan is a vanilla flan/chocolate cake combo, preapared in one ring-mold pan, which ultimately separates into layers as it cooks.
Clearly a gelatin dessert isn't that difficult to make. What I'm trying to figure out is what kind of gelatin was used - unflavored, vanilla or rompope flavored, and whether or not the gelatin was made with water, milk or rompope. As simple as this dessert was, it's not your grandmother's basic Jello mold. The gelatina had a lushness and richness to it while still being fairly light at the same time.
I'm not a huge fan of flan, but I am intrigued by the concept of cooking a flan and chocolate cake together in the same pan and having 2 separate and distinct layers emerge as the finished product - a la the Bisquick impossible pie recipes. I just want to try it and see what happens.
I've Googled both recipes with mixed results. I got a good hit on the impossible pie, unfortunately, the link didn't work. I got several hits for the gelatina con rompope but I'm not entirely sure they are what I'm really after. I suspect I may need to do some trial and error on the gelatina, but I'd prefer to start with a recipe as close to original before I begin riffing on it.
While I'm not fluent in Spanish, I'm good enough with the language to be able to translate a recipe with a pretty good degree of accuracy, plus I've got employees who can help with the translation if I get stuck. So, if anyone has either of these, I'd be most appreciative. Thanks.