Gelatin made inside egg shells with peach in syrup.
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Ingredients20 portions
Preparation
The egg shells are cleaned and only a hole is left in the upper part.
Heat the milk with the unboiled sugar in a small pot.
Remove from heat and pour the dissolved grenetina in a cup of cold water and dissolved in a bain-marie. Everything is mixed.
It is poured into the eggshells, leaving a space in the refrigerator to half-clot and finally a small piece of peach is placed to simulate the yolk.
Allow to refrigerate until set.
and LISTOOOOOOOOO .....
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