Gelatina de mosaico

Name: Gelatina de mosaico
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 fruit jelly crystals in 3 colours (strawberry, lime, pineapple), 85 g packs; 750 ml boiling water; 450 ml cold water; 20 g powdered gelatine (or 2 tsp agar powder); 120 ml cold water; 397 g sweetened condensed milk; 360 ml evaporated milk; 250 ml whole milk; 1 tsp vanilla extract

Mosaic milk jelly

Gelatina de mosaico: cubes of coloured jelly set in creamy milk jelly, a Mexican party dessert

Features:

Make ahead Kid friendly

Cuisine:

Mexican

Mexico has a whole street culture of gelatinas, sold in cups from glass carts in town plazas, and the mosaic or 'cathedral window' jelly is the star of birthday parties: bright cubes of red, green and yellow jelly suspended in a creamy condensed-milk jelly. Traditionally it is set with gelatine, which is made from animal collagen, so this version is not vegetarian; to make it vegetarian, use agar powder instead, as shown in the steps. Chef's tip: cool the milk jelly until it is only just warm before pouring it over the cubes, or the colours bleed.

Total time: 40 min
Difficulty: easy
Serves: 12

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Ingredients

Serves12

For the coloured jellies

3 fruit jelly crystals in 3 colours (strawberry, lime, pineapple), 85 g packs
3 ¼ cups boiling water
2 cups cold water

For the milk jelly

⅔ oz powdered gelatine (or 2 tsp agar powder)
½ cup cold water
14 oz sweetened condensed milk
1 ½ cups evaporated milk
1 cup whole milk
1 tsp vanilla extract

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Fresh ingredients (3)

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Method

0/6 done

Step 1: Make each jelly in a separate small dish: dissolve 1 pack of 3 fruit jelly crystals in 3 colours (strawberry, lime, pineapple), 85 g packs in 250 ml of the 3 ¼ cups boiling water, stir in 150 ml of the 2 cups cold water and chill until firm, at least 3 hours.
15 min
Step 2: Cut the set jellies into 2 cm cubes and scatter them in a lightly oiled 2 litre ring mould or dish.
10 min
Step 3: Sprinkle ⅔ oz powdered gelatine (or 2 tsp agar powder) over the ½ cup cold water and leave 5 minutes to swell, then melt over a low heat without boiling. For the vegetarian version, whisk the agar into the milk instead and boil for 2 minutes.
7 min
Step 4: Whisk 14 oz sweetened condensed milk, 1 ½ cups evaporated milk, 1 cup whole milk and 1 tsp vanilla extract together, then whisk in the melted gelatine.
2 min
Step 5: Let it cool until barely warm to the touch. Pouring it hot is the usual mistake, as it melts the cubes and the colours bleed. Pour it gently over the cubes.
10 min
Step 6: Chill for at least 4 hours until completely set. Dip the mould into hot water for 5 seconds and turn out onto a plate.
5 min

Nutrition per serving

Calories: 250 kcal
Protein: 8 g
Carbs: 42 g
Fat: 6 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does gelatina de mosaico take?: About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
How many people does it serve?: 12 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of sweetened condensed milk?: Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
What can I use instead of evaporated milk?: Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).

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