Massa:
1 envelope of unflavored white gelatin,
2 and 1/3 cups (chopped) of water
2 pumpkins,
1/2 cup (chopped) of sugar.
Filling:
2 green apples,
1/4 cup (chopped) of sugar
2 tablespoons of ground ginger.
Filling:
1 envelope of unflavored white gelatin,
sabor,
1/3 cup (chopped) of water
4 egg whites,
2 tablespoons of sugar,
1 pinch of cinnamon.
Massa:
1 envelope of unflavored white gelatin,
2 and 1/3 cups (chopped) of water
2 pumpkins,
1/2 cup (chopped) of sugar.
Filling:
2 green apples,
1/4 cup (chopped) of sugar
2 tablespoons of ground ginger.
Filling:
1 envelope of unflavored white gelatin,
sabor,
1/3 cup (chopped) of water
4 egg whites,
2 tablespoons of sugar,
1 pinch of cinnamon.
Hydrate and dissolve the gelatin in 1/3 cup of water
Peel and chop the pumpkins into pieces
Blend them in a blender
Mix with the remaining water, sugar, and dissolved gelatin
Pour half into the mold
Put it in the refrigerator until it's almost firm
Filling:
Peel and slice the apples into thin pieces
Place them in a pan with sugar and ginger
Cook over low heat with the lid on until they're soft
If the water evaporates, add more
Remove from heat, let cool, and place over the gelatin mold. Reserve
Filling:
Hydrate and dissolve the gelatin in 1/3 cup of water
Beat egg whites until foamy, then gradually add sugar to form stiff peaks
Add dissolved gelatin and cinnamon
Mix everything well
Pour into the mold and put it in the refrigerator
Wait for it to be almost firm
Add pumpkin mixture to the gelatin and let it sit in the refrigerator
Serve the next day or when it's well chilled.
