1 envelope D´Gari® gelatin strawberry flavor, 120 g
1 cup cream cheese, 190 g, cubed at room temperature
2 1/2 cups whipping cream, 625 ml
1 envelope D´Gari® gelatin coconut flavor
1 cup cream cheese, 190 g, cubed at room temperature
2 1/2 cups whipping cream, 625 ml
1 envelope D’Gari® pistachio gelatin dessert, 120 g
1 cup cream cheese, 190 g, cubed at room temperature
2 1/2 cups whipping cream, 625 ml
1 envelope D´Gari® eggnog gelatin dessert, 120 g
1 cup cream cheese, 190 g, cubed at room temperature
2 1/2 cups cream cheese, 625 ml
1 envelope D'Gari® gelatin chocolate flavor, 120 g
1 cup cream cheese, 190 g, cubed at room temperature
2 cups whipped cream, 500 g, to cover the cake
rainbow sprinkles, to decorate
Preparation
40 mins
15 mins
Low
For the base, mix the ground cookies with the melted butter until you have a moist mixture. Place a 21 centimeter diameter cake ring or base on a tray with waxed paper, add the cookie mixture and press with the help of a spoon or glass base to compact; cool and reserve.
For the strawberry mousse, heat the whipping cream and dissolve the Gelatin D'gari® strawberry flavor in it for 3 minutes, let it cool to room temperature and use a balloon mixer until it begins to sponge; add the cream cheese little by little and continue beating until it forms a creamy texture.
Immediately add a first layer to the cake base and spread until the entire surface is covered; refrigerate until completely set.
For the coconut mousse, heat the whipping cream and dissolve the Gelatin D'gari® coconut flavor in it for 3 minutes, let it cool down to room temperature and use a balloon mixer until it begins to sponge; add the cream cheese little by little until it forms a creamy texture.
Immediately pour over the layer that you have already refrigerated, form a second layer and spread until the entire surface is covered; refrigerate until completely set.
For the pistachio mousse, heat the whipping cream and dissolve the Gelatin D'gari® pistachio flavor in it for 3 minutes, let it cool to room temperature and use a balloon mixer until it begins to sponge; add the cream cheese little by little until it forms a creamy texture.
Immediately pour over the second layer that you refrigerated, form a third and spread until the entire surface is covered; refrigerate until completely set.
For the rompope mousse, heat the whipping cream and dissolve Gelatina D'gari® rompope flavor for 3 minutes, let it cool down to room temperature and use a balloon mixer until it begins to sponge; add the cream cheese little by little until it forms a creamy texture.
Immediately pour over the previous layer that you refrigerated, form a fourth layer and spread until the entire surface is covered; refrigerate until completely set.
For the chocolate mousse, heat the whipping cream and dissolve Gelatin D'gari® chocolate flavor for 3 minutes, let it cool down to room temperature and beat with the help of a balloon mixer until it begins to sponge; add the cream cheese little by little until it forms a creamy texture.
Immediately pour the cake that you refrigerated, form a last layer and spread until the entire surface is covered; refrigerate until completely set.
Once all the pastel mousse is set, remove the mold from the ring and cover with the whipped cream, distribute the colored sparks in a subtle way, it can be only on the edge to give a delicate touch of color on the outside; Refrigerate again for 10 minutes, cut cake and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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