Mexiterranean St. Patty : Nopal gelatine

Ok, ok...I tried not to get caught up in the St. Patty thing but old habits are hard to die.

Here's a GREEN, think out of the box, dessert: a gelatine made with nopal (cactus), with a foamie top and tomato marmalade on the side.

It's very easy to make and for sure it will raise some of your guests' eyebrow..."wow effect" guaranteed!  HAHAH

Start by blending 2 cups of cleaned and chopped up nopal with 1 cup of water and 1/2 cup of sugar.
Blend it like you want ot kill the thing...and then blend some more.

In 1 cup of water hydrate 2 envelopes of gelatin. Add to this another cup of water and bring to a boil.

Combine the blended nopal and the boiling gelatin base and whip very hard until a froth forms on the top.

Pour the green thing into a square baking mold, making sure the froth stays on top,cover tight with plastic wrap, punch a few holes in the wrap to allow steam to escape and refrigerate overnight.

For the marmalade : equal parts of peeled tomatoes, the riper the better, and sugar.A bit of lemon juice and cook down till ready.

Cut a square of gelatin from the mold, place it on a white plate, pour a spoonful of marmalade next to it and, if you have it, a cactus flower, a slice of prickly pear  or some ground toasted pumpkin seeds (pepita )for garnish.

That's it...provecho!