2 boxes of raspberry gelatin
250 ml of milk
1/4 cup (chopped) of boiling water
1 can of condensed milk
1 can of heavy cream
1 tablespoon of cornstarch
2 boxes of raspberry gelatin
250 ml of milk
1/4 cup (chopped) of boiling water
1 can of condensed milk
1 can of heavy cream
1 tablespoon of cornstarch
Prepare 1 box of raspberry gelatin according to the package instructions
Distribute the prepared content in half of 8 individual cups and refrigerate until firm
Dissolve the second packet of gelatin in boiling water
In a saucepan, combine milk, condensed milk, and cornstarch
Stir well and let it thicken on low heat
Remove from heat and let it cool
Combine heavy cream, dissolved gelatin, and mix until a smooth consistency forms
Fill the cups with the gelatin mixture and refrigerate until firm
Garnish with chopped raspberries.
