1 box of strawberry gelatin
1 box of raspberry gelatin
1 box of pineapple gelatin
3 boxes of lemon gelatin
2 packages of unflavored gelatin sheets
1/2 cup of water
1 1/4 cups of fresh heavy cream (300ml) or 1 can of sweetened condensed milk
1/2 cup of condensed milk
1 box of strawberry gelatin
1 box of raspberry gelatin
1 box of pineapple gelatin
3 boxes of lemon gelatin
2 packages of unflavored gelatin sheets
1/2 cup of water
1 1/4 cups of fresh heavy cream (300ml) or 1 can of sweetened condensed milk
1/2 cup of condensed milk
Melt the gelatins according to package instructions, using only half the amount of water
Place the gelatin in separate containers, moistened with water, and refrigerate until firm
When the gelatins are firm, reserve 2/3 of the lemon gelatin and cut the rest into cubes about 1cm
Mix well the cubes to distribute colors and flavors
Dissolve the unflavored gelatin sheets in water over low heat, stirring constantly
Remove from heat, let cool, and mix with heavy cream and condensed milk
In two molds suitable for Páscoa eggs (with a capacity of 2 cups), moistened with water, distribute the gelatin cubes
Place a little of the cream mixture on top and spread quickly over the entire surface of the mold
Add the remaining cream mixture to fill the molds
Cover with plastic wrap or aluminum foil and refrigerate until firm
Unmold
Pass the reserved lemon gelatin through a potato ricer and arrange around the jellied eggs
Serves 2 eggs or 12 portions
Obs.: To unmold more easily, place a heated damp cloth over the mold for a few minutes.
