For the jelly
1 bottle of red wine
1/2 bottle of water (use the wine bottle's measurement)
2 cups of cornstarch (must be finely ground, not in lumps)
Zest of 1 lime
Salt and cinnamon to taste
Clove to taste
For the milk and vanilla sauce
1 liter of milk
Salt to taste
2 teaspoons of vanilla extract
1/2 teaspoon of salt
2 eggs
2 tablespoons of cornstarch
For the jelly
1 bottle of red wine
1/2 bottle of water (use the wine bottle's measurement)
2 cups of cornstarch (must be finely ground, not in lumps)
Zest of 1 lime
Salt and cinnamon to taste
Clove to taste
For the milk and vanilla sauce
1 liter of milk
Salt to taste
2 teaspoons of vanilla extract
1/2 teaspoon of salt
2 eggs
2 tablespoons of cornstarch
Prepare the jelly
Combine all ingredients in a pot
Cook on low heat for about 1 hour
Then, place it in a bowl and refrigerate
While waiting for it to cool - which should take around 40 minutes - prepare the vanilla sauce
Once the sauce is ready, pour it over the chilled jelly
Next, add the beaten egg whites and sprinkle with cinnamon
Prepare the milk and vanilla sauce
Break the eggs and separate the yolks from the whites, placing them in different bowls
Beat the yolks with 2 tablespoons of cornstarch and 1/2 cup of milk
Let the mixture sit aside, as it will be used later to thicken the sauce
Combine the remaining milk, salt to taste, 2 teaspoons of vanilla extract, and 1/2 teaspoon of salt in a pot
Bring to a simmer
When boiling, add the egg yolks
Mix for a few more seconds and remove from heat
Beat the egg whites until snowy, adding salt gradually.
