1 box of strawberry gelatin
1 cup of boiling water
3/4 cup of cold water
1 cup of fresh heavy cream (or 1 can of whipped cream without the serum)
1/4 cup of chopped hazelnuts or almonds
champagne biscuits
1 box of strawberry gelatin
1 cup of boiling water
3/4 cup of cold water
1 cup of fresh heavy cream (or 1 can of whipped cream without the serum)
1/4 cup of chopped hazelnuts or almonds
champagne biscuits
Dissolve the gelatin in boiling water
Add the cold water
Chill until slightly thickened
If using fresh heavy cream, whip to a meringue-like consistency
Combine the whipped cream and chopped nuts with the gelatin mixture, mixing carefully
Arrange the biscuits around a 20cm diameter ring mold and 7cm height
Pour the gelatin mixture into the center and chill until firm
Before serving, cut the biscuits at the level of the gelatin once it's firm and unmold
Serves 6
