Name: Pina Colada Gelatin Cake
Prep time: 308 min
Cook time: 8 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 cup water, 250 ml; 1 envelope D'Gari® gelatin pineapple flavor, water base, 120 g; 80 grams marshmallows, whites; 3 cups coconut flavor cookie, ground, for the base; 1 cup butter, melted, for the base; 1 cup cream cheese, 190 g, cubed; 1 cup coconut cream, 265 g; 1 cup evaporated milk, 500 ml; 1/2 cups pineapple juice, 250 ml; 1/4 cups white rum, 60 ml; 4 envelopes D’Gari® unflavored gelatin, 28 g (1 packet = 7 grams) hydrated in 140 ml of water, melted in microwave; whipped cream, for decoration, in a piping bag with a plain tip; D'Gari® gelatin pineapple flavor, set, cubed, for decoration

Preparation

8 mins

Low

Boil water in a pot and once it reaches a boil, add the D'Gari® pineapple flavored gelatin and dissolve very well. When the gelatin is still hot, pour it over a bowl with marshmallows, stirring immediately to incorporate the ingredients and achieve a liquid, uniform mixture. If the marshmallows do not melt, heat in the microwave in 15-second intervals until the desired consistency is achieved. Pour the gelatin into a 20 x 20 centimeter square mold without a bottom, lined with cling film and previously greased with cooking spray. Refrigerate until set. Once set, unmold the gelatin block, carefully roll it using plastic wrap to shape it, and then refrigerate for another 30 minutes. After this time, cut the roll to obtain 13 slices; to do this, divide the length of the gelatin roll by the desired number of pieces. Keep refrigerated until use. Prepare the base: Mix the ground coconut cookie with the melted butter until a pasty consistency is achieved. Set aside. Place the gelatin rolls around the circumference of an 18-centimeter diameter ring with cling film at the base and previously greased. Let the tail of the roll hang like a snail, as this way the edge of the cake will be flat. Now, place the cookie mixture inside and press with a glass to obtain a solid and compact base. Refrigerate for 10 minutes. While the base is refrigerating, blend the cream cheese with the coconut cream, evaporated milk, pineapple juice, and white rum at medium speed. Then, lower the speed and pour in the previously melted D'Gari® gelatin without turning off the blender. Mix the ingredients very well and set aside. Pour the mixture over the cake base without covering the gelatin rolls on the edge, and refrigerate until set. Once the pina colada cake is firm, unmold and decorate with a little whipped cream in a spiral shape and with cubes of D'Gari® pineapple flavored gelatin. Serve well chilled.