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- Strawberry Jelly | 2 unit(s)
- Colorless jellies | 2 unit(s)
- Condensed milk | 1 can(s)
- Sour cream | 1 can(s)
- Milk | 1 cup
- Water | 1/2 cup
- Hydrate the gelatin with half a cup of water, mix well and heat until it dissolves completely.
Then put it in the blender along with the other ingredients.
- Whisk until a homogeneous mixture is obtained.
Grease a shape with oil and put the mixture in the fridge for 1 hour and a half.
- Dissolve the strawberry gelatin in 250 ml of boiling water.
For the 2 boxes of gelatin it is only the 250 ml of water.
- Then add another 250 ml of ice water and let it cool.
Meanwhile the cream should be in the fridge.
- After the white cream is hard, loose on the sides with the help of a knife and put the strawberry gelatin.
- Put it around the cream, it has to be all loose in the mold.
Then put it in the fridge for another 1 hour and a half.
Then just unmold.
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