1 box of strawberry gelatin
1 cup (ch) of boiling water
3/4 cup (ch) of cold water
1 cup (ch) of fresh whipped cream or 1 can of sweetened condensed milk
1/4 cup (ch) of chopped almonds or hazelnuts
Biscotti champagne
1 box of strawberry gelatin
1 cup (ch) of boiling water
3/4 cup (ch) of cold water
1 cup (ch) of fresh whipped cream or 1 can of sweetened condensed milk
1/4 cup (ch) of chopped almonds or hazelnuts
Biscotti champagne
1 Dissolve the gelatin in boiling water
Add the cold water
Refrigerate until slightly firm
If using fresh whipped cream, whip it to a light and airy consistency
2 Combine the whipped cream and chopped nuts with the gelatin mixture and mix carefully
Arrange the biscuits around a 20 cm (8 in) round mold and 7 cm (3 in) tall
3 Pour the gelatin into the center and refrigerate until firm
Just before serving, cut the biscuits to the same height as the gelatin and unmold.