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Fruit salad gelatine

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Fruit salad gelatine

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Tempo de preparo

4 hour(s)


20 servings


  • Unflavored gelatin | 2 unit(s)
  • Strawberry Jelly | 4 unit(s)
  • Boiling water | 750 ml
  • Cold water | 750 ml
  • Condensed milk | 2 can(s)
  • Sour cream | 2 can(s)
  • Chopped bananas | 3 unit(s)
  • Chopped Strawberries | 300 g
  • Peaches in syrup, chopped | 4 unit(s)
  • Seedless grapes, halved | 300 g
  • Whole milk (use the measure of condensed milk) | 2 can(s)


  1. First, prepare the pudding from the bottom of the refractory: Dissolve the unflavored gelatin in 5 tablespoons of water and microwave for 10 seconds until smooth. In a blender, beat the milk, condensed milk, cream and dissolved gelatin.
  2. Place in the fridge until it acquires consistency.
  3. Dissolve the 4 packets of strawberry gelatin in 750ml of boiling water. Then add 750ml of cold water.
  4. Place the fruits on the pudding that is already in the refractory and then place the strawberry gelatin still liquid on the fruits.
  5. Place in the fridge for approximately 3 hours until the gelatin is solid.
  6. Serve very cold.

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