Recipes with Gelatin and Maria Biscuits

Looking for recipes with gelatin and marie biscuits? Here are some delicious desserts for you. Try it!

Maria biscuit delight

See the video here.

peach jelly with cream

Degree of difficulty: Easy
Meal cost: Economic
Time: 20 minutes + cooling time
Servings: 6 people

Ingredients:

2 sachets of peach gelatin
1 large can of peaches in syrup
4 gelatin sheets
4 dl of cream

Instructions:

1. Bring a pan to the boil with 2.5 dl of water, let it start to boil, remove from the heat, pour into a bowl, add the peach gelatine powder and stir well. Then add 5 dl of cold water and stir.

2. Rinse a mold with cold water and pour in the gelatine. Arrange the drained peach halves on top and place in the fridge until solidified.

3. Soak the gelatin sheets in cold water for 5 minutes. Beat the cream into whipped cream, add the previously melted gelatine, little by little, beating constantly.

4. Pour the previous preparation into the mold over the gelatine with the peach and take it back to the fridge until it solidifies well. When ready to serve, carefully unmould and decorate as desired.

Maria biscuit pudding with soft eggs

Degree of difficulty: Easy
Meal cost: Economic
Time: 50 minutes + cooling time
Servings: 8 people

Ingredients:

400 g sugar
200 g Maria biscuits
4 dl of cream
4 dl of milk
8 Eggs
8 gelatin sheets
1 tablespoon cornstarch flour
chocolate sprinkles q.s.
Oil for greasing

Instructions:

1. Soak the gelatin sheets in cold water. Crush the cookies until they are powder. In a bowl, beat the egg whites until stiff, adding half the sugar little by little and beating constantly. Separately, beat the cream into whipped cream and add the previously melted gelatin, in a thin stream and beating quickly. Then add the egg whites and mix.

2. Unite a large hole shape with oil. Alternately arrange layers of the previous mixture and biscuits, with the last layer being cream. Refrigerate until well solidified.

3. Make the soft eggs: in a bowl, mix the remaining sugar with the cornstarch, then add the egg yolks and mix well. Bring a pan to the heat with the milk, bring to a boil and add to the previous preparation, stirring constantly. Pour into a saucepan, bring to a boil again, stirring well until thickened, remove from heat, pour into a bowl and let cool, stirring occasionally. Unmold the pudding, spread the soft eggs on top, sprinkle with granulated chocolate and a little more crushed biscuits and serve.