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Ilse

Ilse Castrejón

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Recipe

Gelatin of Raspberries and Rose Petals

3 h 50 min
20 min
Easy
3
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Prepare this raspberry jelly with the special touch and different from the rose petals; these perfume gelatin in an unusual and delicious way. Since the sweet taste of roses makes this jelly something special. Try it, you will not regret it.
Learn more about Ilse Castrejón

Ingredients

12 servings
  • 2 3/4 cups of Water boiling
  • 3 packages of raspberry jelly
  • 1 cup of rose petals dehydrated
  • 1 cup of evaporated milk
  • 1 cup of whipped cream

Preparation

Add the water to the gelatin powder and the rose petals; stir for 2 min. until the gelatin is completely dissolved. Cover it with the plastic wrap. Let it rest 15 min. Drain it and discard the petals.
Pour 1-1 / 2 cup of gelatin into a 6-cup capacity mold, sprayed with cooking spray. Refrigerate 30 min. or until the gelatin is curdled but not firm. Meanwhile let the remaining gelatin rest at room temperature.
Mix the remaining gelatin with the milk. Pour this carefully over the gelatin layer in the mold. Refrigerate 3 hours or until firm. Desmolda the dessert on a plate. Serve with the whipped cream.

TIPS

You can use cherry jelly too.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Esha
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