KEY INGREDIENTS
INGREDIENTS
- ●1/2 of a 14-ounce can NESTLÉ® LA LECHERA® Sweetened Condensed Milk
- ●1/2 of a 12 fluid-ounce can NESTLÉ® CARNATION® Evaporated Milk
- ●1/2 of a 7.6-ounce can NESTLÉ® Media Crema
- ●5 ounces dark chocolate, melted
- ●4 ounces cream cheese, at room temperature
- ●3 envelopes (7 grams each) unflavored gelatin, dissolved in 1/2 cup warm water
- ●4 ounces white chocolate, melted
- ●1 can (7.6 ounces) NESTLÉ® Media Crema
- ●1/2 of a 14-ounce can NESTLÉ® LA LECHERA® Sweetened Condensed Milk
- ●1/2 of a 12 fluid-ounce can NESTLÉ® CARNATION® Evaporated Milk
- ●1/2 of a 7.6-ounce can NESTLÉ® Media Crema
- ●5 ounces milk chocolate, melted
- ●4 ounces cream cheese, at room temperature
- ●3 envelopes (7 grams each) unflavored gelatin, dissolved in 1/2 cup warm water
MAKE IT
Step 1
For the dark chocolate gelatin, blend ½ can sweetened condensed milk, ½ can evaporated milk, ½ can NESTLÉ® Media Crema, dark chocolate and 4 ounces of cream cheese. With the blender running, add 3 envelopes of dissolved gelatin little by little. Pour into a greased jelly mold and refrigerate until lightly set.
Step 2
For the filling, mix the white chocolate with 1 can NESTLÉ® Media Crema; set aside. Using a spoon, scoop out a ring of dark chocolate gelatin, being careful to not touch the base or the sides of the mold; reserve the gelatin that is removed. Pour the filling mixture into the scooped out ring and refrigerate for a few minutes. Melt the removed gelatin, let it cool slightly without setting and cover the filling; refrigerate until lightly set.
Step 3
For the milk chocolate gelatin, blend ½ can sweetened condensed milk, ½ can evaporated milk, ½ can NESTLÉ® Media Crema, milk chocolate and 4 ounces cream cheese. With the blender running, add 3 envelopes of dissolved gelatin little by little. Pour over the dark chocolate gelatin and refrigerate until set. Unmold and serve.
Step 4
Tip: Try adding bits of cherry in syrup to the filling.