Are you ready for the fall's delightful and light dessert in a Nordicware mold? It’s a popular Mexican recipe known as "Gelatina de Mosaico," and you'll see why!
Its key features are the ease of preparation, low calorie count, and the colorful, pleasing appearance.
This dessert is well-known throughout Mexico and dates back to the arrival of the Spaniards. Once considered a dessert exclusively for the upper classes, it is now a popular treat, especially at kids' parties. The colorful combination of colors creates the appearance of a mosaic or stained glass.
The traditional Mexican gelatin, known as Gelatina de Mosaico, includes three types of milk: condensed milk, evaporated milk, and media crema (a thick cream from a can). Additionally, different colors of gelatin are used, such as strawberry, lemon, grape, and unflavored, clear gelatin, known in Mexico as grenatina. Other ingredients for this refreshing dessert include vanilla extract, whole milk, juice, or fresh fruit, creating a delightful and colorful treat that excites the senses.
Ready to get started?
Gelatin usually takes about 4 hours to set or until it becomes firm and doesn’t stick to your fingers. I prefer to prepare it overnight to allow it enough time to firm up.
**Ingredients:**
- Cherry gelatin
- Strawberry gelatin
- Orange gelatin
- Lime gelatin
- Water
- Vegetable oil or non-stick spray (for molds)
- Cold water
- Unflavored gelatin
- 393 g Condensed milk (1 can)
- 390 g Evaporated milk (1 can)
- 240 g Heavy cream
- 3 tsp Vanilla extract
You will need an Angled Icing Spatula to cut the colored jelly and remove it from the square pans. Also, a great idea would be to enhance the jellies with Colour Mill colors in amazing shades!
**RECIPE:**
**Boil the Water for the Gelatin:**
In a medium-sized saucepan, place 1 ½ cups of water for each gelatin flavor you will use (a total of 6 cups of water for four different flavors). Wait until the water reaches a boiling point. I prefer my gelatin a bit firmer for better consistency and texture in the final result.
**Prepare the Gelatin Mixtures:**
Once the water boils, divide each gelatin flavor into separate bowls. Use a different flavor of gelatin for each bowl (e.g., cherry, strawberry, orange, lime). Make sure you have one bowl for each flavor.
**Dissolve the Gelatin in the Boiling Water:**
In each bowl with the gelatin mixture, add 1 ½ cups of boiling water and stir well with a spoon or whisk. Continue stirring until the gelatin is completely dissolved and there are no granules left in the mixture. It is important to ensure that the gelatin is fully dissolved for a smooth texture.
**Prepare the Molds:**
While the gelatin is cooling, choose 4 square or rectangular molds to pour each flavor into. To prevent the gelatin from sticking to the molds, brush them with a little vegetable oil using a pastry brush. You can also use non-stick spray for convenience. Make sure to cover all the surfaces of the molds, but avoid over-applying to prevent the jelly from becoming sticky.
**Pour the Gelatin into the Molds:**
Once the gelatin has reached room temperature, pour one flavor of gelatin into each mold. Ensure that the gelatin is evenly distributed in the mold for a uniform result.
**Let the Gelatin Set in the Refrigerator:**
Place the molds with the gelatin in the refrigerator and let them set for about 2 hours, or until fully firm. You can do this step a day ahead for convenience, so the gelatin pieces are ready when you assemble the final dessert.
After these steps, the gelatin will be ready for the next phase of your recipe or to be served as is!
**Prepare the Sweetened Condensed Milk Layer for Gelatina de Mosaico:**
1. **Blend the Dairy Ingredients:**
Place the sweetened condensed milk, heavy cream, evaporated milk, and vanilla extract into a blender. Blend until you achieve a smooth and uniform mixture, which will be the creamy layer for your dessert.
2. **Prepare the Gelatin Mixture:**
In a microwave-safe bowl or measuring cup, add ¾ cup of water. Sprinkle the 4 packages of unflavored gelatin evenly on top of the water, ensuring it is absorbed properly.
3. **Mix Well:**
Stir the mixture with a spoon, making sure to dissolve any lumps and achieve a uniform texture.
4. **Let it Bloom:**
Allow the mixture to sit for about 5 minutes to let the gelatin absorb the water and fully activate.
5. **Heat the Mixture:**
Place the bowl in the microwave and heat for about 1 minute, until the gelatin is completely dissolved and liquid. Stir again to ensure there are no lumps.
6. **Incorporate into the Dairy Mixture:**
Add the liquid gelatin mixture to the creamy mixture in the blender and blend again until all ingredients are fully combined. Your creamy layer is now ready for the next stage of the recipe!
7. **Add the Clear and Unflavored Gelatin:**
Add the clear and unflavored gelatin to the creamy gelatin mixture and blend until fully incorporated. Let the mixture cool to room temperature.
**Time to Assemble the Dessert in the Nordicware Mold!**
Choose the mold of your preference; we opted for the Anniversary design.
**HOW TO ASSEMBLE THE DESSERT:**
1. **Prepare the Flavored Gelatin:**
Remove the 4 flavors of gelatin from the refrigerator and cut them into 1-2 cm cubes. Avoid cutting the cubes into smaller pieces.
2. **Arrange the Gelatin Cubes:**
Place about one-quarter of the flavored gelatin cubes at the bottom of the greased mold. You can use a non-stick spray for convenience. Mix the colorful gelatin cubes to create a beautiful, vibrant appearance.
3. **Pour the Creamy Mixture:**
Pour the creamy mixture over the gelatin cubes in the mold. Ensure that the creamy mixture is at room temperature and not hot or warm, as it may dissolve the colored gelatin.
4. **Incorporate and Refrigerate:**
Continue to gently mix the colorful gelatin with the creamy mixture until everything is well combined. Place the entire mold in the refrigerator and allow it to set until firm. This usually takes about 8 hours or overnight for the Gelatina de Mosaico to set properly.
**How to Unmold:**
1. **Remove from the Mold:**
To remove the gelatin from the mold, gently run a knife around the edges to loosen it. You can also gently pull it away from the sides with your hand if needed.
2. **Dip the Mold in Warm Water:**
Dip the mold in warm water for a few seconds, making sure the water does not touch the gelatin. This helps in loosening the gelatin from the mold.
3. **Invert and Serve:**
Invert the mold onto a serving platter. The gelatin should come out easily and slide onto the platter, ready to be served.
**Notes:**
It is crucial to let the creamy mixture cool before adding it to the colored gelatin to prevent it from melting and causing a mess.
For best results, refrigerate the gelatin for 8 hours or overnight. This allows for easier cutting and removal from the mold, and the texture will be firmer. If you're in a hurry, the minimum recommended time is 6 hours.
Although this recipe is typically made in a Bundt pan, you can use any mold shape, including individual cups.
To easily remove the gelatin from the mold, make sure to grease the mold evenly. If you still have trouble removing the gelatin, carefully place the mold in warm water for about a minute, ensuring that no water enters the gelatin. Remove it from the water once the gelatin has loosened from the mold.
Are you going to make it?
NO
YES
Comments