1 envelope of unflavored gelatin (12 g)
1/4 cup of cold water
3/4 cup of boiling water
2 cups of common sugar
1 tablespoon of vanilla extract
1/2 cup of confectioner's sugar
black currant pieces for garnish
1 envelope of unflavored gelatin (12 g)
1/4 cup of cold water
3/4 cup of boiling water
2 cups of common sugar
1 tablespoon of vanilla extract
1/2 cup of confectioner's sugar
black currant pieces for garnish
Let the gelatin soften in cold water until it has absorbed all the water
Combine the sugar and boiling water and cook to a soft-ball stage
Mix the vanilla with the gelatin
Pour the syrup slowly over the gelatin, beating constantly to obtain a white, smooth, and creamy mixture
Do not let it cool
Grease small molds for bom-bocado and dust with confectioner's sugar
Fill with mousse, smooth the surface, and dust with confectioner's sugar again after several hours
Then, unmold
Dust with confectioner's sugar once more
Make the eyes of the ghosts with black currant pieces
Make 10 units.
