¿A quién no le va a gustar un vaso de ponche crema en familia en noche vieja?. Forma parte de uno de los sabores típicos de las fiestas navideñas y año nuevo.
Tengo el privilegio de haber visto a mi abuelo hacer litros y litros de ponche crema casero. ¡No hay ponche crema tan bueno como el de mi abuelo!, pero es secreto de familia así que los dejaré con las ganas de esa receta por ahora ;)
En vista de que la receta de mi abuelo es de un ponche convencional con ingredientes convencionales como el azúcar, me veo ante el reto de ingeniármelas yo misma de nuevo. Debo
confensar que el ponche crema ha sido mi punto débil. Ni hallacas, ni pan de jamón, ni ensalada de gallina, ni pavo horneado o pernil en salsa de fresa, o cualquier otro plato típico de
estas fechas ha ganado mi paladar como un buen vaso de ponche crema.
Viajar por el mundo puede ser considerado algo extravagante y exclusivo, pero como todas las cosas tiene sus ventajas y desventajas. Se podría llamar ventaja a la posibilidad de probar todos los ponche crema en distintos paises en los que he tenido la oportunidad de pasar estar fechas. Se podría llamar desventaja el sentirse desepcionado porque ninguno sabe igual al de mi abuelo y por otro lado tienen azúcar, asi que mejor ya ni los pruebo. Sin darme cuenta han pasado años sin probar un poquito del verdadero sabor que me hace sentir que llegó la navidad.
Este año me inspiró y decidí hacer una prueba con kefir. No es como el de mi abuelo pero ¡me ha dado esperanzas!
Lo que hice fue muy sencillo. Simplemente usé una taza y media de Kefir, Stevia al gusto o miel al gusto, 2 yemas de huevo, esencia de vainilla y como un toque especial le puse colágeno. Lo batí a mano. Si no te apetece la idea de comer huevo crudo, puedes poner en baño de Maria a las yemas y el endulzante de tu preferencia y remover constantemente hasta que se forme como una cremita, se le llama Zabaglione. Se lo añades a tu kefir y ya.
Le puedes poner un toque de ron o esencia de ron, lo que tengas a la mano.
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