GELATINA RUBI

Ingredients

• 60 g Strawberry Gelatin (powdered, flavored)
• 200 ml Water (hot, near boiling)
• 200 ml Water (cold, room temperature)
• 5 ml Coconut Oil (a little, for greasing the second mold; neutral flavor)
• 60 g Pineapple Gelatin (powdered, flavored)
• 300 ml Water (hot, near boiling)
• 600 g Heavy Cream (full‑fat, chilled)

Instructions

1. Dissolve Strawberry Gelatin

   Place 60 g strawberry gelatin in a mixing bowl and pour in 200 ml hot water. Stir until completely dissolved.

   Time: PT2M

2. Add Cold Water

   Add 200 ml cold water to the dissolved gelatin and mix gently.

   Time: PT1M

3. Set First Gelatin Layer

   Pour the strawberry gelatin mixture into the first mold. Cover and refrigerate until firm.

   Time: PT1H

4. Prepare Second Mold

   Lightly grease the second mold with a thin layer of coconut oil using a brush or paper towel.

   Time: PT1M

5. Transfer First Layer

   Using a spatula, cut decorative shapes in the set strawberry gelatin, then gently release it from the first mold and place it into the greased second mold.

   Time: PT5M

6. Dissolve Pineapple Gelatin

   In a clean bowl, combine 60 g pineapple gelatin with 300 ml hot water. Stir until fully dissolved.

   Time: PT2M

7. Incorporate Heavy Cream

   Add 600 g heavy cream to the pineapple gelatin mixture and beat with a whisk or electric mixer until the blend is smooth and creamy.

   Time: PT5M

8. Combine Layers

   Pour the pineapple‑gelatin‑cream mixture over the strawberry gelatin layer in the second mold. Gently stir just enough to integrate the layers.

   Time: PT2M

9. Final Chill

   Cover the mold and refrigerate for at least 3 hours, or until the dessert is completely set.

   Time: PT3H

10. Unmold and Serve

    Run a spatula along the sides of the mold, then carefully invert onto a serving plate. Cut into portions and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

1.5 g

Carbohydrates

2 g

Fat

27 g

Fiber

0 g