Marielle Henaine

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Marielle Henaine

Two-color Christmas Gelatin

Name: Two-color Christmas Gelatin
Prep time: 60 min
Cook time: 60 min
Yield: 10
Cuisine: Internacional
Ingredients: 3 1/2 envelopes jelly; 1 on raspberry jelly; 1 1/2 cups Water, boiling; 2 cups Water, cool; 1 cup powdered sugar; 3/4 cups sour cream; 11/2 cups milk, hot; 1 cup whipping cream; 226 grams cream cheese; 100 grams raspberry; 200 grams chocolate cookie; 90 grams butter; grated coconuts

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Marielle Henaine

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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.

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Ingredients

10 portions

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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.