Preparation

freeze the milk from the day before, boil the chilli peppers with water that covers them, once soft, add the four tablespoons of sugar, boil one more minute and strain. We chop the chilli into medium pieces.
Prepare the gelatin with half of the water indicated on the package and the rest of the sugar, let it cool.

Separately beat the frozen milk by hand or in the blender until it doubles its volume, add the gelatin in streams beating well until finished, add the cherries and pour into a thread mold with a hole in the center previously caramelized, let it cool throughout night or until firm. To unmold, submerge in a container with hot water for three seconds and remove immediately.

Ingredients

  • a jar of frozen evaporated milk
  • two envelopes of pineapple gelatin of 250 grams each
  • twenty large cherries well washed
  • Four tablespoons of sugar
  • cup and a half sugar