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Pudding Towards Hexa 🇧🇷
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Letícia Pacheco
@delicias_daticia- Ingredients
- Recipe
- Condensed milk2 can(s)
- Sour cream400 mg
- Lemon Jelly1 unit(s)
- Pineapple Jelly1 unit(s)
- Oil to taste
- Add condensed milk, 200g of cream to the blender and mix
- 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)
- book the cream
- Grease the mold with a thread of oil to make it easier to unmold.
- After the greased shape, add the cream that was reserved and take it in the freezer for 10 to 15 minutes to firm.
- Repeat the process to prepare the cream, but now using the lemon gelatin
- 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.
- After firming, it is advisable to keep it in the fridge for at least 6 hours so that it is firm and very fresh.
- Then just enjoy yourself!
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