1 package of champagne biscuits
20 strawberries, cut in half
1 packet of unflavored gelatin
5 tablespoons (sopa) of cold water
1 box of strawberry gelatin
2 egg whites, whipped
1 cup (chá) of hot water
1 cup (chá) of whipped cream
1 cup (chá) of apple cider
1 package of champagne biscuits
20 strawberries, cut in half
1 packet of unflavored gelatin
5 tablespoons (sopa) of cold water
1 box of strawberry gelatin
2 egg whites, whipped
1 cup (chá) of hot water
1 cup (chá) of whipped cream
1 cup (chá) of apple cider
Hydrate the unflavored gelatin with cold water
Dissolve the strawberry gelatin in hot water, then combine it with the unflavored gelatin and reserve
Gradually incorporate the gelatins into the whipped egg whites
Add the whipped cream and mix it in gently
Gently moisten the biscuits with apple cider and arrange them on the sides of an undulating mold coated with butter
Place the strawberries at the bottom and fill with the gelatin cream
Refrigerate for six hours
Unmold, decorate with fresh strawberries, and serve immediately.
