2 envelopes unflavored gelatin powder, hydrated in 1/4 cup of water and melted in a water bath
1 cup blackberries
Preparation
1h 20 mins
0 mins
Low
In a round cake mold, previously lined with aluminum foil, arrange the ladyfingers at the bottom and along the sides; set aside.
Blend the whipping cream with the sugar, Vanilla Danette® Custard, and the previously hydrated and melted gelatin until well combined.
Using a spatula, gently fold in the blackberries; pour this mixture into the center of the mold with the ladyfingers. Distribute evenly with the spatula and place some blackberries on the surface.
Refrigerate for 1 hour or until firm. Remove from the mold, take off the aluminum foil, and place on a plate, and it’s ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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