For the pudding
2 cans of light condensed milk
1 1/2 cups whole milk
4 eggs
For the syrup
20 acerola cherries
2 cups water
15 envelopes of powdered gelatin
For the pudding
2 cans of light condensed milk
1 1/2 cups whole milk
4 eggs
For the syrup
20 acerola cherries
2 cups water
15 envelopes of powdered gelatin
For the pudding
Beat all ingredients in a blender
Grease a mold, pour the mixture and cook in a bain-marie for about 40 minutes
Let it cool
For the syrup
Remove the skins and pits from the acerola cherries
Cook with water until they soften
Turn off the heat, add powdered gelatin and blend in a processor or blender
Place the cooked pudding over a slice of grapefruit and pour the syrup.
