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Hazelnut cream and cream cheese gelatin

2h 30 mins
1 mins
Low
4.714286
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This hazelnut cream gelatin with cream cheese is the ideal dessert for an evening with your family. Creamy gelatin with the irresistible flavor of hazelnut cream in two layers, which will take you to the clouds!
Learn more about Samsung

Ingredients

8 portions
  • 5 envelopes gelatin, (7 gc / u) divided
  • 1 cup water, divided
  • 2 cups milk
  • 1 cup hazelnut cream
  • 1/4 cups sugar
  • 2 cans evaporated milk, (360 ml each)
  • 2 packages cream cheese, (190 gc / u) softened
  • 3/4 cups sugar
  • 2 tablespoons hazelnut cream, to decorate
  • 1/2 cups almond, fillets, toast, to decorate

Preparation

Hydrate three envelopes of grenetina with 3/4 cup of water and let stand a few minutes. Heat 10 seconds in the Samsung Cello microwave and reserve.
Blend the milk with the hazelnut cream, the sugar and the hydrated cream to obtain a homogeneous mixture.
Pour the mixture into a jelly pan and refrigerate for 1 hour or until set in the Twin Cooling® refrigerator.
Hydrate two envelopes of grenetina with the remaining water and let stand a few minutes. Heat 10 seconds in the Samsung Cello microwave and reserve.
Blend the evaporated milk with cheese, sugar and hydrated cream until a homogeneous mixture is obtained.
Pour the mixture over the hazelnut gelatin.
Refrigerate 1 hour in the Twin Cooling® refrigerator, or until set. Desmolda and decorate with cream of hazelnuts and sliced ​​almonds.

PRESENTATION

Decorate with sliced ​​almonds.

TIPS

You can add the almonds in the mix of nutella gelatin.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
187
kcal
9.35%
Carbohydrate, by difference
17.3
g
5.77%
Protein
4.8
g
9.6%
Total lipid (fat)
11.6
g
17.85%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (21)
More Ortiz
13/04/2021 15:11:18
Riquísima y muy fácil
Laura Rodriguez
11/01/2020 01:49:24
Lo maximo 😍
Guadalupe Trejo
23/12/2019 20:57:10
Hay que usar 30 gramos de grenetina para cada gelatina la de Nutella y la de queso. Y quedará mejor
Patricia Aréchiga
15/03/2019 19:00:17
Con crema de avellana y coco.fafulosa
09/02/2019 10:22:35
Deliciosa!!!! ;d
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