5.0 from 3 votes
Gelatina de Mosaico
Gelatina de mosaico is a stunningly vibrant and delicious Mexican dessert perfect for your next party! Fun and easy to make!
Prep Time
30 mins
Cook Time
30 mins
Additional Time
12 hrs
Total Time
12 hrs 40 mins
Servings: 12 servings
Calories: 261 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
- 7 cups water, divided
- 3 (3-ounce) boxes flavored jello
- 1 ounce unflavored gelatin (4 envelopes of 0.25 ounces each)
- 1 cup half and half
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 teaspoon vanilla extract
- nonstick cooking spray
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.
Cup of Yum
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
Serving
1serving
Calories
261kcal
(13%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
27mg
(9%)
Sodium
195mg
(8%)
Potassium
238mg
(7%)
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
% 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.