Gelatinas (gelatins) are popular desserts in Mexico. They’re festive and inexpensive, often molded into shapes. I prepare mine using silicon molds made in Italy by a company called Silikomart. The recipe below is a simple family recipe for a Gelatina de Frambuesa (raspberry gelatin).
This afternoon I hosted a class for the Stanford Club of San Francisco called “The Art of Making Macarons” with instructor Namthip Paine. Namthip most recently worked at Luce at the Intercontinental Hotel and Cortez, both of which earned Michelin stars during her tenure. Below is her recipe for making French macarons using the Italian meringue method.