Mexican Mosaic Gelatin (Gelatina Mosaico)
Keep reading to find out how to make the most delicious Mexican Mosaic Gelatin (Gelatina de Mosaico) recipe which is popular with people of all ages!
Servings 16 Slices
- 1 Bundt Pan
- 2 6 oz boxes of gelatin
- 14 grams unflavored gelatin
- 3/4 cup hot water
- 1/2 cup cold water
- 1/3 cup sugar
- fresh fruit to decorate
For the Milk Gelatin Layer
- 28 grams unflavored gelatin
- 1/2 cup water
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 can table cream (media crema)
Prepare the flavored gelatin according to the package instructions and refrigerate until they are very firm.
Once completely firm, cut the flavored gelatin into cubes and combine in a large bowl.
For the clear layer, dissolve the unflavored gelatin with 3/4 cup of hot water, 1/2 cup of cold water, and the sugar and mix well until everything is combined. Add this mixture to the bottom of a pre-greased bundt pan, and add fruit of your choice. Refrigerate for at least 20 minutes, or until firm enough to add the cubes of prepared gelatin on top.
Separately, add 28 grams of unflavored gelatin to 1/2 cup of water, stir and let sit for about 10 minutes until it looks like the picture below. At that point, put it in the microwave for 35 seconds until it is in liquid form again.
Add the above mixture to a blender with the evaporated milk, sweetened condensed milk, and table cream and blend until everything is combed.
Pour the milk gelatin mixture into the bundt pan covering the flavored gelatin cubes completely.
Refrigerate for about 3 hours and serve right away with fresh whipped cream.
Serving: 1Slice | Calories: 133kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 158mg | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 1.1mg | Calcium: 129mg | Iron: 0.1mg