HOW TO MAKE GELATINA DE MOSAICO/ MEXICAN

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.

Cut the gelatin into cubes after preparing according to package instructions.

In a bowl, pour in 198 grams of condensed milk, 113 grams of medacrema, and 177 grams of evaporated milk, mixing until well combined.

Dissolve 12 grams of gelatin powder in 2 to 4 tablespoons of hot water, mixing until dissolved.

Pour the dissolved gelatin into the milk mixture and mix until well incorporated.

Grease a bundt pan to prevent sticking.

Pour a little bit of the milk mixture into the bundt pan, then add the gelatin cubes, mixing them up for a mosaic effect.

Continue adding gelatin pieces until the liquid is mostly covered, using a spatula to press down.

Cover with plastic wrap and refrigerate for one hour or overnight.

After setting, use fingertips to pull from the sides to unstick from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens