Prepare the green and red jellies in separate containers as indicated on the package.
In a small glass measuring cup, measure 1/2 cup of cold water. Stir in 2 plain jelly sachets and stir until dissolved. Pour the condensed milk into a medium bowl. Add 1 cup of boiling water. Pour the dissolved gelatin mixture into the condensed milk mixture, then add another 1/2 cup of boiling water.
In a mold, add a fist of chocolates and empty the green jelly on top. Put in the refrigerator for 15 minutes or until the gelatin set but still sticky.
Remove from the refrigerator, add another fist of chocolates and pour the red jelly on top. Put in the refrigerator for 15 minutes or until the gelatin set but still sticky.
Remove from the refrigerator and empty the white jelly. Put in the refrigerator until the gelatin settles completely.
For the meringue: place the sugar, corn syrup, water, cream of tartar and salt in a small pot. Cook over medium heat, stirring constantly until the mixture begins to boil and the sugar is dissolved. Remove from the fire.
Beat the egg whites in a bowl until they are frothy. Whirling at medium speed, pour the syrup mixture slowly over the egg whites. Climb at high speed and beat until hard peaks form.
Once the gelatin is ready, unmold and with the help of a duya put the meringue on top, finally decorate with colored sparks.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: