Prepare these slanted gelatin cups and wow your guests and family with their beautiful presentation and delish flavor! The tasty combination of a water-based blackberry gelatin layer topped with white and pink milk-based gelatins and garnished with whipped cream is just irresistible! Nothing will beat these slanted gelatin cups’ cute look and outrageously good taste!
3 envelopes unflavored gelatin powder, hydrated and melted, for the blackberry gelatin
2 cups plain yogurt, for the white and pink milk gelatins
190 grams cream cheese, cut into cubes, for the white and pink milk gelatins
1 cup evaporated milk, for the white and pink milk gelatins
1 cup table cream, for the white and pink milk gelatins
1/2 cups honey, for the white and pink milk gelatins
3 envelopes unflavored gelatin powder, hydrated and melted, for the white and pink milk gelatins
1 tablespoon food coloring, for the pink milk gelatin
some whipped cream, for garnish
some strawberries, for garnish
Preparation
2h
0 mins
Easy
For the blackberry gelatin: In a blender, combine blackberries, grape juice, and unflavored gelatin and blend until a homogeneous mixture is obtained. Strain.
Place cups in a cupcake pan or in a smaller bowl at a 45º angle. Gently, pour blackberry gelatin into the cups and refrigerate until set. Be careful not to move the gelatin to keep the cups tilted.
For the milk-based gelatins: In the blender, combine plain yogurt, cream cheese, evaporated milk, and table cream. While blending, add honey and unflavored gelatin little by little and blend until smooth.
Divide previous mixture into 2 bowls and add pink food coloring to one of them. Tilt cups to the opposite side at a 45º angle and pour white milk-based gelatin into them. Refrigerate until set.
Remove gelatin cups from the fridge and place them on a flat surface. Pour pink milk-based gelatin into each gelatin cup. Refrigerate until set.
Garnish slanted gelatin cups with whipped cream and strawberries.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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