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Buttercream

Strawberry Mexican palette with condensed milk

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Ingredients

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For the ice cream shape:

– 4 disposable cups of
180 MLS The package comes with
100 units and costs around $5.70)
– 32 disposable cups of
50 MLS (the package contains
100 units and costs about $3.80)
– film paper
– 4 disposable ice cream sticks

For the strawberry crust:

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– 1 BOX (350 g) of clean strawberries
– 1 COL (soup) of icing sugar
– ½ xic of water coffee –

JUICE OF 1 lemon

For the filling:

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1 can of condensed milk preparation mode Put it in the container of a mixer: strawberries, sugar, water and lemon juice. Beat until you get a homogeneous liquid.

Fill 1/3 of each 6-ounce disposable cup with the strawberry juice.

Keep the rest of the liquid in the fridge for later. Bring the 50 MLS disposable cups and make stacks with 8 CUPS.

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Fit each cell in the center of the glass with juice (this will guarantee the space for the filling when freezing the ice cream).

Press down on the stack of cups until she nears the bottom of the largest cup. Pass plastic wrap to maintain the position of the glasses and take it to the freezer for 1 HOUR.

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Carefully remove the glasses (if you want, put the water inside them so that they leave me more easily).

Fill the hole made with condensed milk (leave 1 finger of the space, so you can finish with the juice). Pour the strawberry liquid over the filling and place the toothpick in the center of the ice cream.

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Put in the freezer for 24 hours. Pass the glass in the running water and unshape the ice creams. Enjoy your meal!

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