HOW TO MAKE A MILK GELATIN






 Gelatin dessert with milk is simple to make, and with a few additional ingredients, even your foodie friends will be impressed. The key to making a gelatin dessert with milk is to correctly bloom the gelatin. Also, allow the gelatin dessert to set properly before unmolding or serving. Change up this simple yet elegant dessert by adding the flavors of the season such as apple and cinnamon for fall, pumpkin and rich aromatic spices for winter, and fresh berries for the summer.

2 3/4 CUPS WHOLE MILK (any types of milk will work fine)
4 TB GELATIN (GRENETINA), 
3 TB SUGAR
1/2 CUP WATER
1 CONDENSE MILK
1 CAN 12O2 EVAPORATED MILK
ESSENSE FLAVORING CHOICE

PROCEDURE

MIX TOGETHER IN DRY, 3 TB SUGAR AND 4TB GELATIN  POWDER AND MIX THE DRY INGREDIENTS OF GELATIN WITH 1/2 WATER. STIR AND MIX, DO DO NOT OVER MIX AFTER DO THAT, SET ASIDE FOR A BIT. AND NEXT OPEN THE EVAPORATED MILK (CARNATION)POUR IN MEASURING CUP, ADD  3/4 CUP WHOLE MILK WITH EVAPORATED MILK, YOU SHOULD HAVE 2 CUPS TOTAL. NOW ADD THIS MIXTURE IN PAN, ADD WITH I CAN OF CONDENSE MILK (THESE IS YOUR SWEETNER) STIR SO IT DOES`NT STICK HEAT UP TO A VAPOR POINT, ONCE THAT YOU REACHED THE VAPOR POINT ADD THE GELATIN MIXTURE AND DISSOLVE COMPLETELY, ONCE DESOLVED ADD REMAINING 2 CUPS MILK AND 1TB OF FLAVORING READY TO USE., POUR INTO MOLDS OUR POUR BEHIND FLOWERS.



 Just remember when ever you are adding new GELATIN that is already firm and refrigerated,. the new gelatin being added must be warm. not cold, because it will never stick to gelatin when you unmold.

                                                                  prepared by: jeffrey abando