Pear and Mango Gelatin

Name: Pear and Mango Gelatin
Yield: 12
Ingredients: For the pear gelatin: In a saucepan, cook the pears with 1 cup of water and sugar. Leave to simmer for 5 minutes and remove from heat.; Cool down and blend in a blender.; Mix the gelatin with the remaining water and let it hydrate for a few minutes.; Place over low heat in a water bath, stirring until well dissolved.; Add the gelatin to the pears and let it cool to room temperature. Reserve.; For the mango gelatin: Mix the milk with sugar and mango essence.; Mix the gelatin with water and let it hydrate for a few minutes.; Place over low heat in a water bath, stirring until well dissolved.; Add the milk mixture and stir.; Divide into two portions.; Lube a mold ring of 20 cm diameter with oil, add half of the mango gelatin, and refrigerate until firm.; Remove from refrigerator and cover with the pear gelatin.; Refrigerate until set. Add the remaining mango gelatin and let it set again.; Demold and serve.; 168 calories per serving

1
For the pear gelatin: In a saucepan, cook the pears with 1 cup of water and sugar. Leave to simmer for 5 minutes and remove from heat.
2
Cool down and blend in a blender.
3
Mix the gelatin with the remaining water and let it hydrate for a few minutes.
4
Place over low heat in a water bath, stirring until well dissolved.
5
Add the gelatin to the pears and let it cool to room temperature. Reserve.
6
For the mango gelatin: Mix the milk with sugar and mango essence.
7
Mix the gelatin with water and let it hydrate for a few minutes.
8
Place over low heat in a water bath, stirring until well dissolved.
9
Add the milk mixture and stir.
10
Divide into two portions.
11
Lube a mold ring of 20 cm diameter with oil, add half of the mango gelatin, and refrigerate until firm.
12
Remove from refrigerator and cover with the pear gelatin.
13
Refrigerate until set. Add the remaining mango gelatin and let it set again.
14
Demold and serve.
15
168 calories per serving

Ingredients

1
For the pear gelatin: In a saucepan, cook the pears with 1 cup of water and sugar. Leave to simmer for 5 minutes and remove from heat.
2
Cool down and blend in a blender.
3
Mix the gelatin with the remaining water and let it hydrate for a few minutes.
4
Place over low heat in a water bath, stirring until well dissolved.
5
Add the gelatin to the pears and let it cool to room temperature. Reserve.
6
For the mango gelatin: Mix the milk with sugar and mango essence.
7
Mix the gelatin with water and let it hydrate for a few minutes.
8
Place over low heat in a water bath, stirring until well dissolved.
9
Add the milk mixture and stir.
10
Divide into two portions.
11
Lube a mold ring of 20 cm diameter with oil, add half of the mango gelatin, and refrigerate until firm.
12
Remove from refrigerator and cover with the pear gelatin.
13
Refrigerate until set. Add the remaining mango gelatin and let it set again.
14
Demold and serve.
15
168 calories per serving

Directions

1
For the pear gelatin: In a saucepan, cook the pears with 1 cup of water and sugar
2
Leave to simmer for 5 minutes and remove from heat
3
Cool down and blend in a blender
4
Mix the gelatin with the remaining water and let it hydrate for a few minutes
5
Place over low heat in a water bath, stirring until well dissolved
6
Add the gelatin to the pears and let it cool to room temperature. Reserve
7
For the mango gelatin: Mix the milk with sugar and mango essence
8
Mix the gelatin with water and let it hydrate for a few minutes
9
Place over low heat in a water bath, stirring until well dissolved
10
Add the milk mixture and stir
11
Divide into two portions
12
Lube a mold ring of 20 cm diameter with oil, add half of the mango gelatin, and refrigerate until firm
13
Remove from refrigerator and cover with the pear gelatin
14
Refrigerate until set
15
Add the remaining mango gelatin and let it set again
16
Demold and serve.