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Add 250 ml of cold water to each mixture, stir, and pour into shallow containers.
Refrigerate for at least 3 hours, until completely set.
Once the mixture is firm, cut it into small cubes and set aside.
Prepare the creamy mixture
Hydrate the two sachets of plain gelatin with 125 ml of cold water. Wait 5 to 10 minutes for the mixture to thicken.
Then melt it in a double boiler or microwave for 15 to 20 seconds, until it becomes liquid.
In a large bowl, combine the condensed milk, evaporated milk, and heavy cream (optional).
Add the dissolved plain gelatin and mix well. Let cool slightly (without allowing the mixture to set).
Assemble the glasses
Place a combination of colored cubes in each glass.
Pour the creamy mixture over the glasses until the cubes are covered.
Refrigerate for at least 4 hours, until the mixture is completely set. Garnish
Just before serving, garnish with strawberries, peaches in syrup, blackberries, or blueberries.
Whether in broth, on skewers, thighs, or breast, free-range or non-free-range chicken is a meat that can enhance any meal. You can slow-cook it or roast it for a delicious dish. Before preparing it, it's important to know how to cut it if you bought it whole.
Chicken is the most lean meat. You can serve it with shallots, barbecue sauce, or crème fraîche to impress your guests. The first step is to cut it first to enjoy the best pieces.
First, you need to know how to cut whole chickens.
Before making your favorite chicken recipe, you first need to know how to prepare it. And for some reason, knowing whether to season it with chili, onion, curry, or thyme isn't enough; knowing how to cut raw poultry meat is essential to making your supremes appetizing. There are two techniques for easily deboning this meat. With these methods, one thing is certain: you'll be making ground meat more often!
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