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Marielle

Marielle Henaine

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Recipe of Two-color Christmas Gelatin
Recipe

Two-color Christmas Gelatin

1 h
Easy
38
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A bicolor Christmas gelatin that you can not miss during these parties. It is easy and quick to make, you will surprise everyone with this delicious dessert.
Learn more about Marielle Henaine

Ingredients

10 servings
  • 3 1/2 envelopes of jellies
  • 1 on of raspberry jelly
  • 1 1/2 cups of Water boiling
  • 2 cups of Water cool
  • 1 Cup of powder sugar
  • 3/4 of Cup of sour cream
  • 11/2 of Cup of milk hot
  • 1 Cup of whipping cream
  • 226 grams of cream cheese
  • 100 grams of raspberry
  • 200 grams of chocolate cookie
  • 90 grams of Butter
  • grated coconuts

    Preparation

    Spray the chocolate cookies with a food processor or in the blender. Mix with the melted butter and spread by pushing with your fingers in a removable mold. Refrigerate.
    Mix the 2 1/2 envelopes of gelatin with 1/3 cup of cold water until it is well dissolved. Let stand for 4-5 minutes. Heat the milk and add it to the gelatin mixing until the mixture is homogeneous. Let cool.
    In a bowl beat the cream cheese with the icing sugar and the sour cream. Gradually add the milk with gelatin, beat. Add the whipping cream and continue whisking for 2-3 minutes.
    Pour the mixture over the cookie base and refrigerate for 1 hour. Reserve a bit of the mixture, pour into star-shaped molds and refrigerate.
    Mix 1 sachet of gelatin and 1 sachet of raspberry gelatin in 3/4 cup of boiling water until it dissolves. Add q cup of cold water and continue mixing.
    Add the raspberries to the top of the white jelly and pour the raspberry gelatin on top. Refrigerate until set.
    Once set to unmold the bicolor gelatin and unmold the jellies in a star shape. Assemble the star-shaped jellies on top of the bicolor gelatin and sprinkle shredded coconut on top.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    451
    kcal
    23%
    Carbohydrates
    43.5
    g
    14%
    Proteins
    3.9
    g
    7.9%
    Lipids
    30.2
    g
    46%
    Fiber
    1.3
    g
    2.6%
    Sugar
    31.3
    g
    35%
    Cholesterol
    91.0
    mg
    30%
    Esha
    Rate this tip
    Ratings (1)
    Blanca Salido Macias
    09/12/2013 18:00:38
    que lindo postre :)

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