Ingrédients
Lait liquide1 liter
Sucre4 tablespoons
Maïzena5 tablespoons
Vanille liquide2 tablespoons
Poudre de gélatine45 grams
Eau1 cup
Mesures
- 1
In a pot over heat, place 200 grams of water and bring to a boil, then add the gelatin and stir well.
5 minutesMatériel requis:
Marmite - 2
Pour the gelatin into serving cups, let them cool slightly, then place them in the refrigerator at an angle for one hour.
60 minutesMatériel requis:🍳Cups - 3
Once the gelatin has set at an angle, prepare the mahalabia.
- 4
Dissolve the cornstarch in a cup of cold milk.
- 5
In a pot over heat, place the milk and bring to a boil, then add the sugar, stirring to dissolve and let it boil well.
5 minutesMatériel requis:Marmite - 6
Add the dissolved cornstarch and liquid vanilla, and let the mixture boil.
5 minutes - 7
Remove the pot from the heat, pour the mahalabia into the space left by the tilt of the gelatin, and let it cool, then place them in the refrigerator to chill well.
10 minutes - 8
Remove the jelly and mahalabia cups from the refrigerator and serve cold.
Faits nutritionnels
Lait liquidepour 100gSucrepour 100gMaïzenapour 100gVanille liquidepour 100gPoudre de gélatinepour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.