250g champagne biscuits
Rum to moisten the biscuits
1/2 cup fruit jelly
3 leaves of white gelatin
1 leaf of red gelatin
250g chantilly cream
1 cup boiling milk
1 cup sugar
1 tablespoon vanilla extract
2 eggs
250g champagne biscuits
Rum to moisten the biscuits
1/2 cup fruit jelly
3 leaves of white gelatin
1 leaf of red gelatin
250g chantilly cream
1 cup boiling milk
1 cup sugar
1 tablespoon vanilla extract
2 eggs
Moisten the biscuits with rum
Line a mold with fruit jelly
Cover the jelly with the biscuits
In a pan, combine milk, eggs, sugar, and vanilla extract
Bring to a simmer without boiling
Remove from heat when it starts to thicken and mix in the gelatin dissolved in half a cup of water
Let cool, stirring occasionally
When it becomes consistent, add the chantilly cream, mix well, and pour into the mold over the biscuits
Cover everything with the remaining biscuits and refrigerate until firm
Unmold and serve chilled.
