Orange and Carrot Jelly

Ingredients:

1/2 liter water
2 oranges, into gores
1 orange flavor gelatine envelope

Carrot Jelly:
2 cups milk
1 cup pineapple juice
250 g cream cheese
200 g sugar
200 g grated carrot
150 g cream
40 g unflavored gelatin

Preparing:

Bring to the boil a litre of water, add the orange gelatin and stir well to dissolve.
Allow to cool and pour 1 cm from the mixture over a mold.
Place orange gores on the bottom, wait for about 10 minutes and pour the remaining gelatine.
Refrigerate for 1 hour.

Moist unflavored gelatin in 1 cup of milk.
Heat the remaining milk along with sugar, cream cheese and cream and mix well.
Remove from heat when it starts to boil.

Allow to cool and add moisted gelatin, mixing well to dissolve.
Add the grated carrot and pineapple juice.

Pour the mixture over the orange gelatine and refrigerate for 2 hours.

Amaretto and Coffee Jelly

Ingredients:

Amaretto Jelly:
3/4 l milk
4 ml amaretto
1 cup cold water
1 can evaporated milk
1/2 can condensed milk
45 g unflavored gelatine

Coffee Jelly:
1/2 l water
100 ml coffee liquor
1/4 cup cold water
150 g sugar
15 g unflavored gelatine
1 tbsp soluble coffee

Preparing:

Moist unflavored gelatine in the cold water and set aside.
Bring water to the boil with the sugar and remove from heat.
Add moist gelatine, coffee and coffee liqueur, move until dissolved and reserve.
Apart 3 tbsp of this jelly.

Pour coffee jelly in the mould and refrigerate for 1 hour.
Cut shapes and place in the second mould.
Bathe figures with the 3 tbsp jelly you reserve.

Moist unflavored gelatine in the cold water and set aside.
Bring the milk to the boil and remove from heat.
Add gelatine and amaretto, move until dissolved and reserve.
Pour the amaretto jelly over the coffee pieces and refrigerate for 2 hours.

Raspberry Foam

Ingredients:

2 cups boiling water
85 g raspberry gelatin
2 cups vanilla ice cream
250 grheavy cream, plus other little to decorate.

Preparation:

Place the boiling water in a bowl.
Add the gelatin until dissolving.
Let cool at room temperature.
Add the ice cream.

Stir the heavy cream until obtaining whipped cream.
Incorporate it to the previous mixture.

Place it on a mold and let cool for 40 minutes.