12 sheets of unflavored red gelatin or 2 envelopes of flavorless gelatin
1/4 cup (cha) of cold water
1 cube of beef broth
1/2 cup (cha) of hot water
3/4 cup (cha) of concentrated fig juice without seeds
1 cup (cha) of skimmed milk powder
3 egg whites
Light butter for greasing
12 sheets of unflavored red gelatin or 2 envelopes of flavorless gelatin
1/4 cup (cha) of cold water
1 cube of beef broth
1/2 cup (cha) of hot water
3/4 cup (cha) of concentrated fig juice without seeds
1 cup (cha) of skimmed milk powder
3 egg whites
Light butter for greasing
Hydrate the gelatin with 1/4 cup (cha) of cold water and let it dissolve in a warm water bath. Reserve
Dissolve the beef cube in hot water and reserve
Combine the fig juice, skimmed milk powder, and dissolved beef broth in a blender
Blend until smooth
Transfer to a bowl and mix with gelatin. Reserve
Beat the egg whites until frothy and fold them gently into the fig cream
Stir from bottom to top and pour into a greased mold
Refrigerate for 4 hours
Unmold and serve immediately as a side dish with green salad, garnished with fresh fruits
