Name: Ricotta Jelly with Fruits
Prep time: 19 min
Cook time: 4 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 can evaporated milk; 1 can condensed milk; 200 grams requesón, salt-free; 4 tablespoons unflavored gelatin; 1 cup canned fruit coktail; 2 cups syrup; 4 envelopes unflavored gelatin

Preparation

15 mins

4 mins

Medium

Fruit jelly: Place the fruits in a strainer and let them drain, then pour the fruits into a lightly greased jelly mold with vegetable oil. Hydrate the gelatin in ½ cup of water and let it rest for 5 minutes, then heat it in the microwave or in a water bath until melted. Heat the syrup juice and bring it to a boil, then remove from heat, add the melted gelatin, and mix. Pour the syrup over the fruits, let it cool, and refrigerate for two hours or until it starts to set.