INGREDIENTS:
- Unflavored gelatin – 15 g
- Feijoa pulp SAS – 230 g
- Condensed milk – 200 g
- Heavy cream – 200 g
- Water – 100 ml
PREPARATION:
Lightly whip the heavy cream, then add the condensed milk and the Feijoa SAS fruit pulp. Separately, hydrate the gelatin in water and dissolve it. Finally, mix everything together until homogeneous, serve in glasses, and refrigerate. Garnish with a cherry and mint leaves.
