250 g French sticks
3 white gelatin sheets
1 red gelatin sheet
250 g Chantilly cream
1/2 cup scalded milk
1/2 cup sugar
1/4 teaspoon vanilla extract
2 egg yolks
1/2 cup fruit jelly
250 g French sticks
3 white gelatin sheets
1 red gelatin sheet
250 g Chantilly cream
1/2 cup scalded milk
1/2 cup sugar
1/4 teaspoon vanilla extract
2 egg yolks
1/2 cup fruit jelly
Line a mold, bottom and sides, with the fruit jelly
Place the biscuits, slightly moistened in rum, on top of the jelly
Next, prepare the cream: combine milk, egg yolks, sugar, and vanilla extract in a saucepan, heating while stirring, but not allowing to boil
Remove when it starts to thicken and mix in the gelatin that has been dissolved in half a cup of water
Let cool, stirring occasionally
When it starts to become consistent, add the Chantilly cream, mix well, and pour into the mold over the biscuits
Cover everything with a layer of French sticks, moistened in rum, and refrigerate
