1 package of strawberry gelatin
125 ml boiling water
125 ml cold water
10 strawberries, sliced in half
250 g fresh heavy cream
2 soup spoons of cornstarch
1 medium-sized mold, 22 cm in diameter
100 g mini marshmallows
Accompaniment
Mold shape: 22 cm in diameter
1 package of strawberry gelatin
125 ml boiling water
125 ml cold water
10 strawberries, sliced in half
250 g fresh heavy cream
2 soup spoons of cornstarch
1 medium-sized mold, 22 cm in diameter
100 g mini marshmallows
Accompaniment
Mold shape: 22 cm in diameter
Dissolve the gelatin content by mixing it with boiling water
Let it cool
Combine the cold water and mix well to dissolve all the granules
Place 1/3 of the gelatin mixture into the mold and refrigerate until it starts to set
Arrange the strawberries, cover with the remaining gelatin mixture, and refrigerate until it sets
Beat the fresh heavy cream with cornstarch until it forms a chantilly cream and reserve
Cut the cake pan in half and place one half on top of the set gelatin
Fill with the chantilly cream
Distribute a layer of marshmallows on top
Place the other half of the cake pan and refrigerate for 30 minutes
Serve chilled.
