 Meat Boy is back because today we are making gelatina di pata aka cow's hoof custard. Sounds very strange because it is and I was on TikTok earlier and this guy was making this weird what looked like a stretched ice cream and then I read the comments and apparently it's an Argentinian dish dessert made from the hoof of a cow and if you look at the classic recipe they boil it down like they're making a stock and then they take the meat the soft bones and the cartilage blend it up with the stock and then add sugar and seasonings and spices to it and call it ice cream. Now to me it doesn't make sense why you would blend the meat with the broth as opposed to making a collagen broth because the collagen is going to be much less beefy which makes more sense for dessert. So we're going to do my take on that today and I think it's going to turn out really really tasty and arguably the most amazing way to get gelatin into your diet and almost like ice cream. Now the cook time on that recipe using the cow hoof didn't seem like a long enough period of time to actually make a gelatinous you know jelly-like broth so that's maybe why they were blending it together but we do have the collagen extract from Frankie's Syrians Meat which is the base of what we're using for this recipe and then we want to use some very powerful floral dessert like aromatics to infuse it. So we have some cinnamon, vanilla and honey. We're going to add a bit of the flex toast to as the main sweetener with just a small amount of honey for the floral aspect. So if you guys are unfamiliar with flexed roast we launched it a few years ago now it's a 100% glucose powder which is much easier on the liver and digestion than other sugars which have fruit toast in them as well. Now you guys can see the ice cream maker from last time which we're not going to actually use today but maybe this recipe would work in that too. These are still a little cold so we basically have to scoop out all the gelatin. I would say one of these jars is two big servings of dessert so you know don't use two jars unless you're cooking for like your whole family. Now if you smell this it's a light, light, light beef scent but if you were to like blend up some meat and bones in here then it's going to be like funky farmyard not great for dessert. So we want one cinnamon stick per jar should probably break these or you can just use like a pinch of cinnamon, a teaspoon of vanilla powder, a dash of vanilla extract and we're going to do a tablespoon of raw organic Italian orange blossom honey and we want all of these aromatics in the beginning because as this simmers it's really going to infuse all of the flavors into the collage and broth. You know if you were just add this stuff only cook it a few minutes or like add the honey at the end it's not going to mix as well together and the main goal here to me is to cover up the beef flavor and make something as dessert like as possible. So we're going to put this on the stove top maybe a medium high heat until we get this at a light boil. Okay so our gelatin infusion is at a boil and this really should go for about an hour and then preferably sit overnight because you really want those aromatics and those flavors to infuse in this but since we did add the liquid vanilla extract a lot of vanilla the honey and the cinnamon even if you do this for 15-20 minutes it's still going to be good but the longer the better. The only problem is you know you don't want this to reduce that much so since we are going to let this go for a while I'm going to add maybe half a cup of water to make up for the evaporation. So this we'll put on low heat and we'll check back in about an hour. Alright so this has been simmering for about an hour now we're just going to scrape any foam or impurities off the top. Now you could use sugar or honey for this really any sweetener. Today we're using the flexiose that we showed you guys earlier and I'm going to add maybe three quarters of a cup to this amount of collagen. So that mixes in very very quickly we don't have to cook it any longer so here we just have two bowls. Alright guys so we're just going to pop these in the fridge for a few hours and let them cool off. Guys tell me how this light looks because I feel like I'm getting interrogated. Anyway I actually did a 15 minute simmer versus a one hour simmer so we have two different examples to see if there is a significant change in the flavor. So the texture is just like jello. It's jello. When I saw that recipe on TikTok they were like stretching it and pulling it so they're definitely doing something different but I also think they added dairy to their version of it. It smells just like a lot of cinnamon. I mean it's good. It's not that sweet. The glucose and the flexiose isn't like super overpoweringly sweet because there isn't a fructose content to it and fructose is usually the sweeter component of sugar. It tastes like a good cinnamon jello. You don't get that much vanilla maybe a little bit on the end but it's really really good. I would even let this sit at room temperature instead of cold. So now we'll try the one hour simmer. This one is significantly better but I think that's because the texture is a little lighter because I added some water to it before I simmer it down. So this is like it's okay it's enjoyable like I could sit down and have a little bit for dessert if I was hungry but this even when I'm full I want it I want to actually have this. So this is actually a genuinely good dessert and honestly guys I wasn't sure how this was gonna turn out. Very good. Very very good. From a nutrition perspective this might be one of the most bioavailable things we've ever actually had because it's amino acids broken down proteins from the collagen broth and it's pure glucose instantly absorbed by the body so but it's very filling. It's satiating it's not like the lemon sorbet we made the other week could just keep eating it. Speaking of lemon sorbet I actually wanted to add a squeeze of lemon juice to this but I think I think it's better without it. I mean this is without a doubt the healthiest way to get protein and dessert. Excellent for kids. Very good for kids. Anyway guys this is very very delicious exceptional and most importantly you don't taste the beef there's no beef flavor in this whatsoever it's like pure gelatin and that's nice because normally to get that you'd have to like buy some synthetic laboratory collagen gelatin mix and it wouldn't be that good for you so maybe we will have something like this on Frankie Syringe Meat. I mean we have so many products now and you guys can make this yourself pretty easily so you can get the collagen broth on Frankie Syringe Meat. We have the flexed roasts on Frankie Syringe Foods and I'm sure most of you guys have all the spices or whatever you would want to add to this in your cabinet so another you know nice thing about this is that it's not too ingredient intensive and it's pretty easy to make. So thank you guys for joining me today. Hopefully you've enjoyed this recipe. I think you can make this 100% carnivore with just the collagen broth and honey but it wouldn't taste nearly as good. Still be pretty delicious though I'm sure and maybe in the future we'll try a version where we blend it up with the meat and the other stuff but from reviews I've read about the recipe it does taste a little gamey and farmy and beefy if you do that. But as always you guys can drop a like on the video leave a comment down below subscribe so that YouTube can unsubscribe you next week and be sure to check that notification bell so they don't notify you of my videos. Therefore definitely check out all of my businesses guys if you would like to support me. I'll see you for the next video.