【Eng Sub] DELICIOSO POSTRE SALUDABLE DE GELATINA MOSAICO DE CHOCOLATE (KETO,LOW CARB)

【Eng Sub] DELICIOSO POSTRE SALUDABLE DE GELATINA MOSAICO DE CHOCOLATE (KETO,LOW CARB)

November 2, 2019 9 By William Morgan


Hello GenteReal family, I’m Mili,
welcome to my channel
In this video I want to share a delicious sugar-free chocolate mosaic jelly with some healthier sweet substitutes
the recipe is super easy but the result looks great
let’s start with the video
In a pot we heat the almond milk does not need to boil only it is very hot
we add the unsweetened cocoa powder in two parts, so it will dissolve easily
and sweeten with maple honey or agave honey or stevia
I leave the amounts in the description box
Mix well and reserve
We dissolve the grenetina in cold water and mix well so that it hydrates completely
In a few minutes we will have it solid and we will add it to the cocoa milk mixture that is still hot
we help each other with a balloon whisk until everything is well integrated
We will divide in two parts, you can use plates or trays to have a flat jelly
and be able to cut it into squares that are not very wide and look beautiful when assembling our mosaic
With a stick or fork we will try to eliminate these bubbles that formed on the surface of our jelly
and we take them to refrigerate until they are well curdled we can prepare them one night before assembling the mosaic jelly
Milk Jelly
in a bowl we dissolve the grenetina in cold water until it is completely hydrated
Apart we have almond milk that is at room temperature
we add the can of coconut milk that will give a delicious flavor to this recipie
I will give the sweet with maple honey you know that you can replace it with agave or stevia and the essence of vanilla
We mix these ingredients and here we have the grenetina that is solid
we take it to the microwave or water bath until liquid remains in a few seconds
then we incorporate it in our mix
We combine everything well and reserve
Here we have the well-curdled chocolate jelly, we cut it into small squares and we are going to put it in a bowl
we help each other with a spatula to be able to lift all our jelly
Here is our second tray as you can see the squares are thin
so they will have a better view when it comes to assembling the mold with the milk jelly
and we take it to refrigerate for 30 minutes, we need this jelly to be very cold
We spread a little oil all over the mold with a piece of paper towels, this will help us to unmold the jelly easily.
We are adding half of the chocolate jelly throughout the base, we accommodate well
Then we add the milk jelly little by little more or less until it reaches the middle of the mold
We tap it so that it sits well and we continue filling with the other half of jelly cut into small squares
as it is very cold you do not need to refrigerate by parts
we assemble the jelly in the mold only once and it will be perfect
We add more milk jelly, we help each other with a spoon so that it does not fall at once
and so we fill the entire mold
and we take it to refrigerate preferably all night
The next day we have it ready, we will take off the edges with a wet spatula
It is very easy since the mold has a little oil
We turn it over and for the secret to come off quickly is that a little air enters through some edge of the mold
and it will fall easily
It’s time to cut our delicious jelly
I will bring the dish a little closer to serve it better
This chocolate mosaic jelly has an excellent flavor
Low carb and you can replace sugar according to your needs

it looks good it’s very easy to do
you can replace any ingredient with another one you like best
and best of all is a sweet and healthy dessert to share with your family and friends
This is the result of our recipe today, I want to put it into practice I am sure you will love it
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Thank you for watching!