Ingredienti
Latte liquido1 liter
Zucchero4 tablespoons
Amido di mais5 tablespoons
Vaniglia Liquida2 tablespoons
Polvere di gelatina45 grams
Acqua1 cup
Passi
- 1
In a pot over heat, place 200 grams of water and bring to a boil, then add the gelatin and stir well.
5 minUtensili necessari:
Pentola - 2
Pour the gelatin into serving cups, let them cool slightly, then place them in the refrigerator at an angle for one hour.
60 minUtensili necessari:🍳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 minUtensili necessari:Pentola - 6
Add the dissolved cornstarch and liquid vanilla, and let the mixture boil.
5 min - 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 min - 8
Remove the jelly and mahalabia cups from the refrigerator and serve cold.
Fatti nutrizionali
Latte liquidoper 100gZuccheroper 100gAmido di maisper 100gVaniglia Liquidaper 100gPolvere di gelatinaper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.