Name: Lemon Water and Milk Jellies
Prep time: 150 min
Cook time: PTnullM
Yield: 6
Cuisine: Internacional
Ingredients: 2 cups cream cheese, in cubes, for the lemon pie jelly; 1/2 cups lime juice, seedless, for the lemon pie jelly; 1 cup condensed milk, for the lemon pie jelly; 1 1/2 cups evaporated milk, for the lemon pie jelly; 2 cups vanilla cookies, chopped, for the lemon pie jelly; 35 grams unflavored gelatin powder, 5 packets (1 packet = 7g), hydrated and melted, for the lemon pie jelly; green food coloring, for the lemon pie jelly; 120 grams lemon flavored jelly, powder (1 packet = 120 g); 4 cups water, hot for the lemon jelly; 14 grams unflavored gelatin powder, 2 packets (1 packet = 7g), hydrated and melted, for the lemon; cooking spray, for greasing; fondant eyes

Preparation

2h 30 mins

Low

For the lemon pie jelly: Blend the cream cheese together with the lemon juice, condensed milk, evaporated milk, and half of the chopped vanilla cookies. When the ingredients begin to blend, lower the speed of the blender, uncover, pour in the melted gelatin and the green food coloring without stopping the blending until perfectly integrated. Remember that you should obtain a mint-colored mixture. Set aside. For the lemon jelly: Dissolve the lemon-flavored gelatin in hot water with the help of a whisk and make sure to mix perfectly so that no lumps remain. Pour in the melted gelatin and integrate. Set aside.