1 package of strawberry gelatin
125 ml of boiling water
125 ml of cold water
10 strawberries, cut in half
250 g of fresh whipped cream
2 tablespoons of sugar
1 medium-sized soufflé dish with a 22 cm diameter
100 g of mini meringues
Accompaniment
Shape: 22 cm in diameter
1 package of strawberry gelatin
125 ml of boiling water
125 ml of cold water
10 strawberries, cut in half
250 g of fresh whipped cream
2 tablespoons of sugar
1 medium-sized soufflé dish with a 22 cm diameter
100 g of mini meringues
Accompaniment
Shape: 22 cm in diameter
1 Dissolve the gelatin content by mixing it with boiling water
2 Combine the cold water and mix well to dissolve all the granulated gelatin
3 Place one-third of the gelatin mixture into the soufflé dish and refrigerate until it starts to set
4 Arrange the strawberries, cover with the remaining gelatin mixture, and refrigerate until it sets again
5 Whip the fresh whipped cream with sugar until it forms a chantilly and reserve
6 Cut the soufflé dish in half and place one half on top of the set gelatin
Fill with the chantilly
Distribute a layer of meringue on top
7 Place the other half of the soufflé dish and refrigerate for 30 minutes
Carefully unmold and decorate to taste.
