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Pudding Towards Hexa 🇧🇷

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In a partnership with

@delirec

By

@delicias_daticia

View in original language

(Português)

30 min(s)

10 servings

Ingredients

• Condensed milk | 2 can(s)
• Sour cream | 400 mg
• Lemon Jelly | 1 unit(s)
• Pineapple Jelly | 1 unit(s)
• Oil |  to taste

Recipe

1. Add condensed milk, 200g of cream to the blender and mix
2. Dissolve the pineapple gelatin in 5 tablespoons of water. Hydrate, heat in the microwave for 15 seconds and then add to the cream and condensed milk mixture. This cream will turn yellow (if you want a more intense color you can add food coloring)
3. book the cream
4. Grease the mold with a thread of oil to make it easier to unmold.
5. After the greased shape, add the cream that was reserved and take it in the freezer for 10 to 15 minutes to firm.
6. Repeat the process to prepare the cream, but now using the lemon gelatin
7. Add the cream made with the lemon gelatin on top of the yellow cream and take it to the freezer for about 10 to 15 minutes.
8. After firming, it is advisable to keep it in the fridge for at least 6 hours so that it is firm and very fresh.
9. Then just enjoy yourself!

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