1 can of pineapple in syrup, drained
1 envelope of unflavored gelatin
5 spoons (tablespoon) of cold water
1 can of condensed milk
2 cans of concentrated pineapple juice (use the same measure as the can of condensed milk)
2 spoons (tablespoon) of chopped parsley leaves
1 box of pineapple-flavored gelatin
1 can of pineapple in syrup, drained
1 envelope of unflavored gelatin
5 spoons (tablespoon) of cold water
1 can of condensed milk
2 cans of concentrated pineapple juice (use the same measure as the can of condensed milk)
2 spoons (tablespoon) of chopped parsley leaves
1 box of pineapple-flavored gelatin
Hydrate the gelatin with cold water and place it over low heat, in a double boiler, until dissolved. Reserve
Combine in a blender the condensed milk, pineapple juice, parsley, and dissolved gelatin, and blend until smooth
Distribute this creme to half of individual cups and refrigerate until firm
Prepare the pineapple gelatin according to the manufacturer's instructions
Spoon into a bowl and let it cool for about 1 hour or until it starts to set
While that's happening, chop the pineapple and spread it over the chilled creme
Cover with the pineapple gelatin and refrigerate for 4 hours
Serve decorated with parsley.
