For the pear gelatin: In a pot, cook the pears with 1 cup of water and sugar until they're soft. Let it simmer for 5 minutes and then remove from heat.
Beat in a blender.
Mix the gelatin with the remaining water and let it hydrate for a few minutes.
Heat over low heat, stirring until the gelatin is fully dissolved.
Add the gelatin to the pears and let it cool at room temperature.
Reserve.
For the mamey gelatin: Mix milk, sugar, and mamey essence.
Mix the gelatin with water and let it hydrate for a few minutes.
Heat over low heat, stirring until the gelatin is fully dissolved.
Add the mixture to the milk and stir.
Divide into two portions.
Grease a mold of 20 cm in diameter with oil and add half of the mamey gelatin.
Let it set in the refrigerator.
Remove from the refrigerator and cover with the pear gelatin.
Let it set again until firm.
Add the remaining mamey gelatin and let it set once more.
Dismantle and serve.
Cals: 168 per serving
For the pear gelatin: In a pot, cook the pears with 1 cup of water and sugar until they're soft. Let it simmer for 5 minutes and then remove from heat.
Beat in a blender.
Mix the gelatin with the remaining water and let it hydrate for a few minutes.
Heat over low heat, stirring until the gelatin is fully dissolved.
Add the gelatin to the pears and let it cool at room temperature.
Reserve.
For the mamey gelatin: Mix milk, sugar, and mamey essence.
Mix the gelatin with water and let it hydrate for a few minutes.
Heat over low heat, stirring until the gelatin is fully dissolved.
Add the mixture to the milk and stir.
Divide into two portions.
Grease a mold of 20 cm in diameter with oil and add half of the mamey gelatin.
Let it set in the refrigerator.
Remove from the refrigerator and cover with the pear gelatin.
Let it set again until firm.
Add the remaining mamey gelatin and let it set once more.
Dismantle and serve.
Cals: 168 per serving
