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Ingredients
Gelatin 30 g
1 L of water
Sugar 300 g
1 tbsp pineapple essence colorless
¼ teaspoon of citric acid
½ lemon gelatin on D'Gari
250 ml water
½ chocolate gelatin on D'Gari
250ml of milk
½ mango jelly sachet D'Gari
250 ml water
½ envelope D'Gari pistachio gelatin
250 ml of milk
1 packet gelatin soursop D'Gari
3 cups water

Utensils
Rectangular mold 2 1 Lcapacity
5 trays of 20 x 30 cm c / u
prensapapas
duya No. 12
petal shaped cutter of 5.5 cm long
Paring knife

Preparation
1. Hydrate the gelatin with ½ cup water and set aside.
2. Heatremaining sugar and water once it has dissolved, add the gelatin, dissolve it, remove from heat and includes citric acid and pineapple essence. In the mold, pour 2 cups gelatin and allowed to set.3. Prepare each corresponding fluid gelatin, pour a taste in each tray and allowed to set in the refrigerator.
4. In a narrow end of the gelatin mold, cutting a strip of 3 cm width, removesthe cut. Machaca lemon jelly and filled the gap, melt the cut, let cool, gelatin encapsulated with water and refrigerate.
5. In short chocolate jelly with duya a circle and place on gelatin,near the end opposite of lemon gelatin.
6. Cuts 12 petals in gelatin handle 6 positioned around the circle, cover with a little water and cooled gelatin. Arrange the petals between the aboveother, cover and refrigerate equal.
7. In short pistachio gelatin strip 5 mm wide by 15 cm long, place a way of trying to be wavy stem and out of the green gelatin, gelatin covered with littlecooling.
8. Cut 2 sheets of gelatin pistachio, heat the knife, mark veins to 2 mm deep and refrigerate until gelatin is firm melted. Put the leaves as shown, cover with gelatin and refrigerate.
9.Empty the gelatin other water and keep refrigerated until you feel sticky to the touch.
10. As a final layer, pour the gelatin soursop (cold but still liquid), cooled to curdle and unmold.