Try these chocolate and cream gelatins, they are ideal for a light dessert after a delicious Christmas dinner. Try them!
Learn more about Laura Sofía Gonzalez
Ingredients6 portions
Preparation
For milk gelatin, add 1 sachet of unflavored gelatin in a bowl with 1/4 cup of cold water, mix and let stand for two minutes. Add 1 cup of boiling water moving constantly until integrated; Add the condensed milk and mix.
For the chocolate gelatin, heat 1 cup of water until it boils, add the chocolate gelatin and mix until completely integrated.
In star-shaped molds, pour condensed milk gelatin halfway through each mold, refrigerate for 30 minutes or until slightly curdled but not firm (should stick on the finger when touched)
Pour over the chocolate jelly and refrigerate until lightly curdled.
For the crust, heat the milk and add the grenetin until it dissolves; Remove from heat and add the cookies until a dough consistency is obtained. Refrigerate up to 5 minutes and cover each jelly with this mixture.
Refrigerate until the gelatin settles completely.
Desmolda and decorates with cocoa.
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Cold Cake of Cookies and Cream
Cake Ice Cream Cookies & Cream
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