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Yamilette González

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Bombón Float

4 h 15 min
Not so easy
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Pamper the little ones of the house with this amazing chocolate floatine, with a creamy consistency and an interior flavor of strawberries, filled with colored chocolates and covered with a crystalline layer of blueberry, will fascinate you.

Ingredients

12 servings
  • 3/4 of Cup of condensed milk for chocolate jelly
  • 1 can of evaporated milk (360 ml) for chocolate jelly
  • 1 Cup of Strawberry washed and disinfected
  • 1 Cup of sour cream for chocolate jelly
  • 1 teaspoonful of vanilla for chocolate jelly
  • 4 envelopes of unflavored gelatin 7 gc / u, hydrated for chocolate gelatin
  • 1 Cup of small marshmallow for chocolate jelly
  • 3 cups of Water hot
  • 1 on of jelly of blueberry (140 g)
  • to taste of whipped cream to decorate
  • to taste of chocolate to decorate

    Preparation

    Blend condensed milk with evaporated milk, strawberries, sour cream, vanilla essence and hydrated cream.
    Pour half of the gelatin into a slightly oiled 20 cm diameter screw mold, refrigerate until set. Remove from refrigeration, arrange the chocolates and pour the rest of the gelatin, until half the mold is filled, refrigerate for 2 hours or until it is well curdled.
    Hydrate blueberry gelatin in hot water, let cool.
    With the help of a spatula, carefully separate the chocolate gelatin from the mold.
    Pour the blueberry gelatin over the spaces of the chocolate gelatin, taking care that it is perfectly encapsulated by the sides and top. Refrigerate for 2 more hours or until set completely.
    Unmold and decorate with whipped cream and colored chocolates.

    PRESENTATION

    On an extended white plate decorated with whipped cream and chocolates

    TIPS

    Because of its creaminess, the chocolate gelatin is very soft, it takes off carefully from the mold so as not to break it and achieve a perfect encapsulation.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    135
    kcal
    6.8%
    Carbohydrates
    29.1
    g
    9.7%
    Proteins
    2.0
    g
    4.0%
    Lipids
    1.8
    g
    2.7%
    Fiber
    0.4
    g
    0.9%
    Sugar
    23.5
    g
    26%
    Cholesterol
    6.6
    mg
    2.2%
    Esha
    Rate this Tip.
    Ratings (2)
    Gladys de Esparza
    18/01/2019 16:27:06
    Excelente receta
    Aixa Ponce
    03/05/2018 18:40:56
    Tengo una pregunta se hace toda la gelatina pero la que queda se me comenzo a cuajar.

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