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Recipe of Banana Gelatin with Hazelnut Cream
Teresa

Teresa Huerta

Recipe of Banana Gelatin with Hazelnut Cream
Teresa

Teresa Huerta

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Banana Gelatin with Hazelnut Cream

180 minutes
Easy
8 servings
1
Gelatins are always welcome for any occasion, prepare this rich version of banana with hazelnut cream, the perfect combination for your palate with an unequaled texture with only 10 ingredients.

Ingredients

  • 1 Cup of condensed milk for banana gelatin
  • 1 Cup of evaporated milk for banana gelatin
  • 1 Cup of half cream for banana gelatin
  • 190 grams of cream cheese (1 pack) for banana gelatin
  • 3 pieces of Tabasco banana for banana gelatin
  • 4 envelopes of grenetina (7 gc / u) for banana gelatin, hydrated and melted
  • 1/2 Cup of cream to beat for hazelnut gelatine
  • 1 Cup of evaporated milk
  • 1 1/2 cups of hazelnut creams for hazelnut gelatine
  • 4 envelopes of grenetina (7 gc / u) for hazelnut gelatin. hydrated and melted
  • to taste of whipped cream to decorate
  • to taste of Tabasco banana sliced ​​to decorate
  • to taste of Hazelnut cream to decorate
  • to taste of cookie of waffle, to decorate

    Preparation

    For the banana gelatin, blend all the ingredients and divide the mixture into 2 bowls, add one half of the previously hydrated grenetine and pour into a greased mold. Refrigerate until set and reserve the other half of the mixture.
    For the hazelnut gelatin, blend all the ingredients and divide the mixture into 2 bowls, add one half of the previously hydrated gelatin and pour over the first layer of banana gelatin.
    Once the first layers of gelatin have set, add the remaining grenetine to the banana mixture, mix and pour into the mold. Refrigerate until set and repeat with the remaining mixture of hazelnut gelatin.
    Unmold the gelatine once completely curdled and decorate with whipped cream, banana, hazelnut cream and wafer cookies.

    PRESENTATION

    Present it on a circular plate and decorate with whipped cream, bananas, hazelnut cream and chocolate wafers.

    TIPS

    The grenetina is added in parts to the mixes so that you give the layers enough time to set, without running the risk of mixing the mixtures that have not yet been poured into the mold.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    515
    kcal
    26%
    Carbohydrates
    53.2
    g
    18%
    Proteins
    10.0
    g
    20%
    Lipids
    29.8
    g
    46%
    Fiber
    0.0
    g
    0.0%
    Sugar
    48.5
    g
    54%
    Cholesterol
    93.3
    mg
    31%
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