Mocoto Jelly

Place the cut mocoto slices into a large pot with water

Let it cook over medium heat for 3 hours, until the mocoto is tender

Pass the still warm mocoto through a sieve or food mill, separating the meat from the liquid

Reserve both the meat and the liquid

Put the broth into a refrigerator mold and let it chill in the fridge for 2 hours

After chilling, at the bottom of the mold should have formed a jelly layer with a fat layer on top

Remove the fat with a spoon and wipe the surface of the jelly clean with paper towels to remove all the fat

Add the cinnamon, allspice, lime peel, sugar, and whipped egg white to the jelly

Heat it over low heat for about 10 minutes (the whipped egg white will float on top, serving only to clarify the jelly)

Remove from heat and pass the still warm jelly through a sieve or cheesecloth

Place into a bowl and let it cool

Refrigerate until set

Serve in 6 portions

80 calories per portion.