The recipe for this jelly, so spongy consistency was provided by Doña Licha Ledesma published is in the cook book green, white and red, by the Chef Ricardo Muñoz Zurita.
600 ml of water
1 tablespoon sugar
170 gr lemon-flavored jelly
1 can 380 ml evaporated milk
Whipped cream to decorate
Heat water over high heat with the sugar and remove from heat as it boils. Promptly incorporate gelatin and stir until completely diluted. Place in a bowl, let cool and refrigerate.
When the consistency of jelly, but preparation is not fully curd gelatin chop, place in a glass blender add milk and blend on high speed until foam and the volume has increased to 1 ½ liters.
Put the jelly into a mold and refrigerate until set.
Place your presentation on a platter and garnish with whipped cream.