A very simple gelatin, free of sugar and super refreshing. Ideal to share dessert with the whole family.
Learn more about Jess Menchaca
Ingredients20 portions
Preparation
Follow the instructions to prepare the anise jelly, add a couple of envelopes of natural grenetine mixing perfectly and reserve.
Prepare the milk gelatin, add a couple of envelopes of natural grenetine, mixing perfectly and reserve.
In the mold of your liking, sprinkle a little spray oil to facilitate unmolding. Pour an inch and a half of anise jelly, and refrigerate for 25 minutes or until the gelatin is half gelation.
Remove the mold from the refrigerator and place the fruits previously washed and disinfected, in a hazardous manner. You can place them whole, or sliced according to your taste. Once you finish with the fruit layer, pour another half an inch of anise jelly and refrigerate again, this time for 35 minutes until the gelatin is firmer.
Remove the mold from the refrigerator again and repeat the operation of fruits and anise jelly. (Step 4) Just let it set for 20 minutes.
After the time, remove the mold from the refrigerator and pour the total of the milk gelatin preparation. Refrigerate until completely solidified.
Desmolda gelatin on a tray and serves.
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