Ingredients
- 3 sachets unflavoured gelatin
- Half a cup of water
- 1 can SNOB fruit cocktail
- 1 can condensed milk
- 1 can evaporated milk
- 350cc whole milk
- A jelly mould (plastic or silicone)
Preparation
- First, lightly oil the mould with a very thin layer and keep it in the fridge.
- In the blender, blend half of the SNOB fruit cocktail until it is in medium pieces. Set the other half aside.
- Add the gelatin to half a cup of water and let it hydrate.
- Once hydrated, place it over a double boiler (bain-marie) to dissolve.
- Heat the condensed, evaporated and whole milk in a pot until combined.
- Add the now-liquid gelatin to the milk mixture and divide it into three parts.
- Pour the first part into the mould, add the whole fruit and refrigerate for 30 minutes.
- Mix the second part with the blended fruit, take the mould out of the fridge and slowly spread this second layer over it.
- After half an hour, add the third part. Combine gently.
- Finally, refrigerate for 2 hours until the gelatin has fully set.
Make it with
