Butter, cream cheese and pepper, garnish with parsley
This jelly cake looks so spectacular that it is ideal for any occasion, don’t think about it anymore and surprise everyone with a pina colada flavored dessert.
- 1 cup of water, 250 ml
- 1 envelope of pineapple flavored Gelatin, water-based, 120 g
- 80 grams marshmallows, white
- 3 cups of coconut flavored cookie, ground, for the base
- 1 cup butter, melted, for the base
- 1 cup cream cheese, 190 g, cubed
- 1 cup coconut cream, 265 g
- 1 cup evaporated milk, 500 ml
- 1/2 cups pineapple juice, 250 ml
- 1/4 cups white rum, 60 ml
- 4 sachets of gelatin, 28 g (1 sachet = 7 grams) hydrated in 140 ml of water, melted in the microwave
- enough whipped cream, to decorate, in a sleeve with a smooth duya
- enough of pineapple flavor Gelatin, curd, in cubes, to decorate
Boil water in a pot and once it boils, add the envelope of pineapple flavored Gelatin and dissolve very well. While the gelatin is still hot, pour over a bowl with the marshmallows, stirring immediately to incorporate the ingredients for a smooth, smooth mixture. If marshmallows don’t melt, microwave in 15-second increments until desired consistency.
Pour the gelatin into a bottomless 20 x 20 centimeter square mold, with adherent plastic as a base and previously greased with spray oil. Refrigerate until set.
Once curdled, unmold the block of gelatin, roll it up very carefully, using plastic to shape it, and then refrigerate for another 30 minutes.
Once this time has elapsed, cut the roll to obtain 13 slices; to achieve this, divide the length of the jelly roll into the number of desired pieces. Reserve refrigerated until use.
Prepare the base: Mix the ground coconut cookie with the melted butter until you get a pasty consistency. Booking.
Place the jelly rolls around the circumference of a ring 18 centimeters in diameter with adherent plastic at the base and previously greased. Let the tail of the roll hang down like a snail, this way the edge of the cake will be flat. Now, place the cookie mixture inside and press with a glass to obtain a solid and compact base.
Refrigerate for 10 minutes. While the base is refrigerating, blend the cream cheese with the coconut cream, evaporated milk, pineapple juice and white rum at medium speed. Subsequently, lower the speed and pour the previously melted Gelatin without turning off the blender. Integrate the ingredients very well and reserve.
Pour the mixture over the cake base, without covering the jelly rolls on the edge, and refrigerate until set. Once the piña colada cake is firm, unmold it and decorate with a bit of whipped cream in a spiral and with cubes of pineapple flavored Gelatin. Serve very cold.