This cranberry jelly works as a very good garnish to accompany the turkey or chicken.
Learn more about Daniela De Tagle
Ingredients16 portions
Preparation
Grease a 20 cm square mold with vegetable spray.
In a deep bowl, mix the raspberry gelatin and the unflavored gelatine. Add the boiling water and mix with a metal spoon for 2 minutes or until the gelatin has dissolved.
Add the cold water, the pineapple and its juice, the cranberry and half the walnut. Mix with the spoon.
Pour over the square refractory, cover with egapak paper and refrigerate until it is hard.
Remove the mold from the refrigerator and invert, the gelatin will be demoulded by itself.
With a sharp knife cut horizontally to have two layers.
In a deep bowl whisk cream cheese, icing sugar, cream and the other half of the nut. Place a layer of the mixture between the two layers of gelatin and place the top cap.
Decorate the gelatin with the leftover cream cheese mixture and serve.
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