6 white gelatin leaves
1 red gelatin leaf
1 can of evaporated milk
1 cup of sugar
2 tablespoons of lemon juice
0.5 kg of raspberries
6 white gelatin leaves
1 red gelatin leaf
1 can of evaporated milk
1 cup of sugar
2 tablespoons of lemon juice
0.5 kg of raspberries
Soak the gelatin in cold water for a few minutes, then dissolve it in 1 cup of hot water, letting it cool down
Whip the evaporated milk until it becomes stiff and fluffy
Gradually add the sugar, lemon juice, mashed raspberries, and dissolved gelatin while continuously whipping
Pour into individual serving dishes or a pudding mold coated with butter
Refrigerate for a few hours, then remove from molds by quickly immersing them in hot water to make it easier
