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Isabel

Isabel Fernández
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Recipe of Creamy Marzipan Gelatin
Isabel

Isabel Fernández
Recipe of Creamy Marzipan Gelatin
Isabel

Isabel Fernández
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Creamy Marzipan Gelatin

125 minutes
Easy
10 servings
6
We turn your favorite childhood sweet into an amazing marzipan jelly, with a rich combination of ingredients that make it soft and creamy, it will not be hard to resist its flavor. The best part is that you only need 8 ingredients to prepare it!

Ingredients

  • 1 can of evaporated milk (360 thousand)
  • 1 can of condensed milk (397 g)
  • 1 Cup of cream to beat
  • 190 grams of cream cheese (1 package)
  • 2 cups of milk
  • 12 pieces of Marzipan
  • 4 envelopes of grenetina hydrated
  • to taste of Strawberry to decorate, cut in rooms
  • to taste of Marzipan to decorate, cut into triangles

    Preparation

    Blend the evaporated milk with the condensed milk, the whipping cream, the cream cheese, the milk and the marzipan, add little by little the hydrated gelatin. Reserve.
    Pour into previously greased mold and refrigerate for 2 hours or until set.
    Demold, decorate with strawberries and marzipan.
    Serve.

    PRESENTATION

    On an extended platter, decorated with strawberries and marzipan.

    TIPS

    Silicone molds are a good option to easily demolish gelatins, in addition to giving them an incredible shine.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    151
    kcal
    7.6%
    Carbohydrates
    1.5
    g
    0.5%
    Proteins
    1.6
    g
    3.2%
    Lipids
    15.8
    g
    24%
    Fiber
    0.0
    g
    0.0%
    Sugar
    1.3
    g
    1.4%
    Cholesterol
    55.2
    mg
    18%
    Rate this Tip.
    Ratings (6)
    olgapatricia guzman vega
    2018-05-21T14:53:08.00-06
    Disculpe es mazapán del de la Rosa decesos redondos?? o qué tipo
    Nany Luni
    2018-05-16T20:12:00.00-06
    De cuántos gramos es el mazapán
    Blanca Jauregui Navarro
    2018-04-13T01:02:33.00-06
    👍
    Cristina Moguel
    2018-04-07T21:31:53.00-06
    Escribe un comentario...
    Francisco H. Venado
    2018-04-07T07:41:02.00-06
    Muy sabrosa
    see more
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