INGREDIENTS

300 grams of Panela Cheese

3 cups of  milk

1 cup of sour cream

3 tablespoons basil leaves

1 cup of cilantro leaves

3 tablespoons of grenadine

3 tablespoons of water to hydrate

1 cup of sugar

2 cups of  water

3 oranges

4 tablespoons of sugar

1 cup of pineapple

1 tablespoon of white vinegar 

PREPARATION

1. Wash and rinse the coriander and basil leaves.

2. Heat 2 cups of water in a saucepan. Add cilantro leaves and basil. Cook for 30 seconds, remove and put in cold water to cut the cooking of the leaves.

3. Drain the cilantro and basil leaves. Blend with milk, sour cream and sugar. Set aside.

4. Hydrate and dissolve the grenadine in the 3 tablespoons of water.

5. Dilute the grenadine in a bain-marie.

6. Add the already diluted grenadine to the cilantro and basil cream and mix well.

7. Mix the Panela Cheese, previously cut into small cubes.

8. Pour into the mold and refrigerate. It can also be served in individual portions.

FOR THE JELLY

9. Peel the oranges and cut into segments without the skin and seeds. Chop the pineapple into small cubes. Set aside separately

10. Put the orange pulp along the sugar in a frying pan. Cook for 10 minutes on low heat crushing it a little.

11. Add the pineapple cubes and white vinegar. Let it cook for 20 more minutes on low heat. A jam consistency should be achieved.