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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.
PRESENTATION
Served in slices accompanied by coffee liqueur or almond liqueur, the taste is second to none.
TIPS
The additional envelopes of grenetina will help you that the acids of the natural red fruits do not "cut" it. Do not direct it to the freezer, you may streamline the process, but being natural red fruits, can increase the moisture of the mixture, which will make your gelatin become ice and have an unpleasant appearance.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
80.6
kcal
4.03%
Carbohydrate, by difference
18.6
g
6.2%
Protein
2.5
g
5%
Total lipid (fat)
0.3
g
0.46%
100
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