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1 can peach in syrup, or peaches (821 grams) drained
1 can evaporated milk
1 can condensed milk
1/2 cups syrup, of the peaches
1 teaspoon lemon zest
2 tablespoons jelly
1/2 cups Water
Preparation
In a bowl, dissolve the cherry jelly in 1 cup of boiling water, stir with manual balloon whisk until we see no lumps, then add ¼ cup of cold water, pour in a square pirex. We bring to refrigeration until set. We repeat the procedure with the lemon gelatin. When the two gelatins are curdled, cut them into squares and remove the pyrex with a spatula. We separate. In a mold of 10 cups of capacity, preferably with a Christmas pattern as a star, we spray it with spray oil, distribute red and green gelatin squares at the bottom. Dissolve the pure gelatine in ½ cup of water, melt in the microwave for 20 seconds, remove and stir with the peach syrup. We pour over the gelatin squares. We bring to refrigeration until it is almost set.
Chop the peaches into squares. We separate. In a saucepan, mix the evaporated milk, condensed milk and peach syrup, bring to heat, stirring constantly until it begins to boil, add the lemon peel, pure gelatin dissolved in the water, stir until dissolved gelatin . We separate from the heat, add peaches and cool. When the gelatin prepared in the mold is almost curdled, pour this peach cream over it, cover it with self-adhesive plastic and let it cool for at least 3 hours. It is important that the gelatin is almost curd to prevent both preparations are stirred, what is wanted is that when unmold the two layers appreciate.
PRESENTATION
add it in a mold with some Christmas figure
TIPS
At the moment of serving, we remove from refrigeration, we pass a spatula around trying to detach the jelly to the bottom and that way between air to be detached completely. We overturn a plate and serve.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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