Cathedral/Stain Glass/Mosaic Gelatin With Tres Leches

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream offers a dairy-free option with a similar richness.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lighter and can be a cost-effective substitute.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is lighter and dairy-free.

whole milk

🥗Healthier: low-fat milk

💰Cheaper: skim milk

Low-fat milk reduces calories while maintaining moisture.

Start with 1 cup of boiling hot water.

Add a 3 ounce package of lime gelatin to the boiling water and stir until completely dissolved.

Add 1 cup of cold ice water to the dissolved gelatin and stir well.

Pour the gelatin mixture into a 9 by 19 cake tin.

Repeat the process for a raspberry gelatin flavor, using the same method.

Place all gelatin tins in the fridge for at least 4 hours or overnight.

Once set, remove the gelatin from the fridge and slice it into cubes using a paring knife, cutting in both directions.

Use a dough cutting tool to lift the gelatin cubes out of the tin carefully.

Spray the nonstick pan with oil to prevent sticking before adding the gelatin cubes.

In a large bowl, combine the three milks (condensed, evaporated, and media crema).

Use a hand mixer to blend the milks for about 30 seconds.

Boil 1 cup of water in a kettle.

Add 4 packages of unflavored gelatin to the boiling water and stir until dissolved.

Add the gelatin mixture to the bowl with the milks, stirring gently to combine.

Begin layering the gelatin cubes into the tin, alternating with the milk mixture, similar to a lasagna.

Cover the tin with aluminum foil and place it in the fridge for 5 hours to set.

After 5 hours, remove the foil and prepare to unmold the gelatin.

Run a knife around the edge of the gelatin to loosen it from the mold.

Place the mold in warm water to help release the gelatin.

Carefully invert the mold onto a serving plate, ensuring it slides off smoothly.

Cut into the gelatin to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens