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Superama

Bicolor Nut and Almond Gelatin

Name: Bicolor Nut and Almond Gelatin
Prep time: 210 min
Cook time: 210 min
Yield: 8
Cuisine: Internacional
Ingredients: 360 milliliters evaporated milk; 1 cup Great Value® Refined Sugar; 250 milliliters Nestle media creama; 2 tablespoons almond liqueur; 1/2 cups Almonds Great Value®, peeled and toasted; 4 envelopes gelatin, hydrated and melted; 2 cups Whole Wheat Great Value®; 1 cup Cajeta Quemada Great Value®; 1/2 cups Great Value® Walnuts, toasted and chopped; 4 envelopes gelatin, hydrated and melted; to taste raspberry, to decorate; to taste strawberry, to decorate; to taste peppermint, to decorate

3h 30 mins

Low

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The gelatins are a very refreshing dessert and this recipe will not be the exception with the mixture of almonds and walnuts, it is perfect to share with the family. They are two flavors of nuts in a single dessert, soft and smooth gelatin that you will love.

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Ingredients

8 portions

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Preparation

For the almond gelatin, liquefy the evaporated milk with the sugar, the half cream, the almond liqueur and the almonds. Add the greenery in the form of yarn and blend until completely integrated.

On a previously greased mold, pour the gelatin halfway through the mold. Refrigerate for 1 hour until set.

For walnut gelatine, liquefy the milk with the cajeta and the nuts. Add the greenery in the form of yarn and blend until completely integrated.

Pour the previous preparation over the almond gelatin and refrigerate for 2 more hours or until it sets completely.

Unmold the jelly and decorate with red fruits and mint.

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