Gelatina de Mosaico
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5
2 reviews
Excellent
Gelatina de Mosaico
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Gelatina de mosaico is a stunningly vibrant and delicious Mexican dessert perfect for your next party! Fun and easy to make!
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Ingredients
- 7 cups water divided
- 3 (3-ounce) boxes jello flavored
- 1 ounce gelatin 4 envelopes of 0.25 ounces each, unflavored
- 1 cup half and half
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 teaspoon vanilla extract
- cooking spray nonstick
Instructions
- Make the 3 different flavors of gelatin according to the package instructions, except use 1 cup of hot water and ½ cup of cold water for each box. Pour each mixture into a separate small-medium rectangular plastic container and refrigerate for a minimum of 4 hours, preferably overnight, to set fully.
- Make the milk gelatin. Pour the unflavored gelatin into a small bowl and add 1 cup of cold water. Mix together until dissolved. Let it sit for 10 minutes until it solidifies.
- While that is sitting, pour the half-and-half, sweetened condensed milk, evaporated milk, and vanilla extract into a blender. Pulse until fully combined.
- Microwave the unflavored gelatin mixture for 30-40 seconds until it turns to liquid again. Pour it into the blender with the milk mixture, and pulse a few more times to combine fully.
- Lightly coat the inside of a bundt pan with cooking spray.
- Gently remove the 3 flavored gelatins from their molds and onto a large cutting board. Slice them into 1-inch squares.
- Assemble the gelatina. Add a little of the milk gelatin into the bundt pan so it covers the bottom, then add a layer of different color gelatin cubes, add more of the milk, mixture, and continue layering until all the gelatins are used.
- Refrigerate for at least 4 hours, preferably overnight, to fully set.
- Gently loosen the gelatin from the sides of the bundt pan, including the inner tube, using your finger. Place a large plate over the mold and flip it over. Slowly remove the gelatina from the mold and transfer it onto the plate. Slice and serve.
Notes
- If the Gelatina does not release, try running the bottom of the pan under warm water to help loosen it up, but do not let water run onto the gelatina.
- You can use anywhere from 3-4 jello flavors.
- Gelatina Mosaica is traditionally made using a bundt pan, but you can use any mold that you prefer, or even serve in individual cups.
- This is a great make-ahead recipe since the gelatin does best when refrigerated overnight.
Nutrition Information
Show Details
Serving
1serving
Calories
261kcal
(13%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
27mg
(9%)
Sodium
195mg
(8%)
Potassium
238mg
(5%)
Sugar
40g
(80%)
Vitamin A
227IU
(5%)
Vitamin C
2mg
(2%)
Calcium
196mg
(20%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 195mg | 8% |
| Potassium | 238mg | 5% |
| Sugar | 40g | 80% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 196mg | 20% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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