200 ml of fresh orange juice
200 g of acerola pulp
1 can of condensed milk
1 envelope of unflavored gelatin
1 tablespoon of orange zest
3 egg whites
200 ml of fresh orange juice
200 g of acerola pulp
1 can of condensed milk
1 envelope of unflavored gelatin
1 tablespoon of orange zest
3 egg whites
In a blender, combine the orange juice, acerola pulp, condensed milk, and dissolved gelatin according to the package instructions
Mix in the orange zest and whipped egg whites
Distribute into individual cups and refrigerate for at least four hours
Serve with preference on the same day.
