How to Make Strawberry Maria Mole
Another recipe for you to use the egg whites left over from Quindim. This strawberry Maria mole recipe is very versatile and delicious; you can innovate by using your favorite flavor of gelatin. Let's learn how to make this tasty treat!
Equipment
- Stove
- Mixer
- Refrigerator
Ingredients
- Coconut oil a drizzle
- 3.53 oz of Dried shredded coconut (100 g)
- 1 and 1/2 package of Strawberry gelatin
- 1 cup of Boiling water 8.1 oz (240 mL)
- 3 units of Egg white
- 1 cup of Sugar 6.3 oz (180 g)
Instructions
- Brush a 9×13-inch (23x34cm) rectangular dish with coconut oil and sprinkle some dried shredded coconut on the bottom and sides; and set aside.
- Place the strawberry gelatin in the mixer bowl and add the boiling water.
- Mix well until completely dissolved and set aside.
- In a saucepan still with the heat off, add the egg whites and sugar, and mix well.
- Then turn the heat very low and keep stirring until you no longer feel any sugar residue on your fingers; be careful not to cook the egg whites.
- Immediately transfer to the mixer with the gelatin and start beating.
- Beat on high speed for about 8-10 minutes until it becomes a fluffy cream.
- Transfer to the prepared dish and sprinkle more dried shredded coconut on top.
- Refrigerate until firm.
- Then take a sharp knife, brush coconut oil on the sides, and cut to your preferred size; I cut 5 rows and then 3 rows.
- Carefully remove with a spatula and roll in the reserved grated coconut.
Notes
Valid to: 3 days stored in the refrigerator in a well-sealed container
