Easy Gelatina De Mosaico (Mosaic Jello)
User Reviews
4.9
Easy Gelatina De Mosaico (Mosaic Jello)
Description
Easy Gelatina De Mosaico begins by preparing multiple flavored gelatins according to package instructions and allowing them to fully set, ideally overnight. These gelatins are then cut into small cubes and gently mixed. Separately, unflavored gelatin is bloomed in cold water and then softened by microwaving.
A creamy mixture is made by whisking evaporated milk, condensed milk, media crema (or regular milk), and vanilla extract, to which the softened unflavored gelatin is added. This milk gelatin mixture acts as a binder and soft contrast to the fruity gelatin cubes.
The gelatin cubes and milk gelatin are gently mixed and then poured into a bundt or preferred mold that has been lightly coated with oil to ensure easy unmolding. The dessert is refrigerated until fully set, creating a visually appealing mosaic when sliced.
To prevent jelly cubes from floating or separating, alternate layers are carefully added during setting. Greasing the mold with canola spray or lightly oiled paper keeps the gelatin intact when removed from the mold.
Ingredients
- 3 to 4 oz each box gelatin dessert different flavors, jello boxes
- 28 grams unflavored gelatin 1 box of 4 envelopes
- 1 to 14 oz condensed milk can
- 1 oz evaporated milk can
- 1 .6 oz media crema can or 8 oz regular milk
- 1 Tbsp vanilla extract
- canola oil spray to use on molds
Instructions
- Make the different jello flavors according to the instructions on the box. Do this the night before so the jello has time to solidify. (see important note below #1)
- Once the jello is very solid, cut it into squares with a knife and lift from mold using a spatula or a flat spoon. Carefully & gently mix all of the jello flavors in a large bowl.
- To make the Gelatine (Grenatina), add the 4 envelopes (7 grams each so 28 grams total) in a ½ cup of cold water. Mix well with a fork. Let it rest for at least 5 minutes or until it's solidified.
- In a separate medium to large bowl, add the evaporated milk, the condensed milk and the media crema (or regular milk) and 1 tablespoon of vanilla extract. Mix with a whisk until incorporated well.
- Microwave the gelatine for 40 to 45 seconds to soften up then add to the milk mixture. Whisk to incorporate well.
- Coat a 12-cup bundt cake mold (or your preferred mold) with cooking spray. Start adding a layer of jello and a layer of milk. Repeat until you finish all ingredients. See #2 note below
- Cover with aluminum foil and refrigerate for at least 4 hours.
- To successfully invert the bundt jello onto a plate, start by placing the plate upside down on top of the Jello mold. Hold the plate and mold securely together and flip them over simultaneously. Gently tap the bottom and sides of the mold to loosen the Jello. Carefully lift the mold, and the Jello should release onto the plate.
- If the Jello doesn't release easily, try dipping the bottom of the mold in warm water for a few seconds to help loosen it. Be cautious not to let water get onto the Jello. Once inverted, your jello should sit beautifully on the plate, ready to be served.
- Enjoy! Keep in refrigerator and serve cold. This will last up to 4 days.
Notes
- Spray the mold lightly with oil before pouring the gelatin mixture to facilitate easy removal.
- Do not pour all the gelatin cubes at once; layering helps prevent the cubes from rising or forming uneven appearances.
- If spray oil is unavailable, use a small amount of canola or vegetable oil spread evenly with a paper towel, ensuring no lumps remain.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1large slice | |
| Calories | 300kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 6mg | 2% |
| Sodium | 60mg | 3% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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