GELATINA DE MOSAICO | MEXICAN MOSAIC GELATIN

condensed milk

🥗Healthier: coconut milk

💰Cheaper: milk + sugar

Coconut milk offers a dairy-free option with a similar creamy texture.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness and can be more affordable.

fruit cocktail

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit enhances flavor while canned fruit is often more economical.

Boil 4 cups of water and set aside 4 cups of ice water.

Pour 2 cups of boiling water into a bowl and whisk in the flavored gelatin for 2 minutes until dissolved.

Spray the mold lightly with nonstick spray.

Pour the flavored gelatin into the mold and refrigerate for at least 3 hours until set.

Once set, remove the gelatin from the mold and cut into cubes.

In a separate bowl, mix 1/2 cup room temperature water with 4 envelopes of unflavored gelatin and whisk until thickened.

In a blender, combine evaporated milk, table cream, sweetened condensed milk, and Mexican vanilla; blend for 20 seconds.

Microwave the unflavored gelatin for 20 seconds to liquefy, then mix it with the milk mixture for another 20 seconds.

In a bundt pan, spray with nonstick spray and pour in 1.5 cups of the milk mixture.

Layer in the flavored gelatin cubes and pour more milk mixture over them, repeating until all ingredients are used.

Refrigerate for at least 4 hours until fully set.

To serve, flip the gelatin onto a serving platter and slice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens