Daniela De Tagle

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Daniela De Tagle

Cranberry and pineapple jelly

Name: Cranberry and pineapple jelly
Prep time: 30 min
Cook time: 30 min
Yield: 16
Cuisine: Internacional
Ingredients: 2 packages raspberry gelatin; 1/2 envelopes unflavored gelatin; 1 cup Water, boiling; 1/2 cups Water; 1 can pineapple, chopped in its juice; 2 cans cranberry sauce, or cranberry jelly; 1/2 cups walnut, chopped; 1 package cream cheese; 1/4 cups powdered sugar; 2 tablespoons whipping cream

30 mins

Low

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Daniela De Tagle

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This cranberry jelly works as a very good garnish to accompany the turkey or chicken.

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Ingredients

16 portions

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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.