Deliciosa Gelatina De Mosaico Recipe

I absolutely love this recipe because it combines the nostalgia of childhood Jell-O with a sophisticated twist, creating a vibrant and creamy treat that’s both fun and delicious. It’s the perfect way to impress friends at a get-together with its stunning rainbow colors and creamy sweetness, sparking joy and conversation every time.

In my kitchen, I love making vibrant desserts like Deliciosa Gelatina De Mosaico, which combines the creamy richness of sweetened condensed milk, evaporated milk, and vanilla extract with the colorful appeal of flavored gelatins. Each layer provides a delightful contrast, and I love that it’s both visually stunning and a treat that is light on calories.

Ingredients

Milk Condensed and Sweetened: It is a creamy, very sweet liquid that is used in a very few recipes (none that I know of) for which evaporated milk might suffice.

That is, if you didn’t have this specific ingredient on hand.

But if you do have it on hand, what else can you do with it?
Condensed Milk: Gives a creamy flavor.

Good source of fat, calcium, and protein.

Milk: Whole; Protein, Fat, Calories; Nutrients; Calcium.

What you should know: Whole milk has a delicious, creamy texture that sets it apart from 2%, 1%, or nonfat milk.

It is also your best bet for a milk that will fill you up.

Unflavored gelatin: Thickens dessert; provides protein without changing the flavor.

Gelatin, strawberry: Sweet, fruity flavor; boosts visual appeal and flavor.

Lime Gelatin: Offers citrus zing; vibrant and tasty part of the dish.

Ingredient Quantities

• 1 can (14 oz) of sweetened condensed milk
• 1 can (12 oz) of evaporated milk
• 1 cup of whole milk
• 1 tablespoon of vanilla extract
• 3 packets (7 grams each) of unflavored gelatin
• 4 cups of boiling water, divided
• 1 package (3 oz) of strawberry-flavored gelatin
• 1 package (3 oz) of lime-flavored gelatin
• 1 package (3 oz) of orange-flavored gelatin
• 1 package (3 oz) of blueberry-flavored gelatin
• Cold water for dissolving unflavored gelatin

Instructions

1. Make each flavored gelatin (strawberry, lime, orange, and blueberry) by mixing each with 1 cup of boiling water. Stir until completely combined, pour into separate, shallow dishes or pans, and refrigerate until set.

2. After the flavored gelatins have become firm, slice them into 1-inch squares. Place the square pieces into a large mixing bowl. Mix gently.

3. In a different small bowl, pour 1 cup of cold water over 3 packets of unflavored gelatin. Let the mixture sit for about 5 minutes to allow the gelatin to bloom.

4. In a medium saucepan, warm 1 cup of whole milk over medium heat until just warm (do not boil). Remove from heat and stir in the bloomed gelatin until completely dissolved.

5. In a big mixing bowl, mix together the sweetened condensed milk, the evaporated milk, and the gelatin-milk mixture. Stir in the vanilla extract and mix thoroughly.

6. Let the milk mixture cool a bit at room temperature, then very gently pour it over the cubed flavored gelatins in the large mixing bowl. Stir it in carefully to distribute the cubes evenly without breaking them.

7. Grease lightly a large mold or gelatin ring with a neutral oil to ensure easy release.

8. Put the blended milk and gelatin mixture into the prepared mold. If necessary, smooth the top with a spatula.

9. Enclose the mold with plastic wrap and chill in the refrigerator for no less than 4 hours, or until firm.

10. To serve, carefully free the edges with a knife, immerse the mold in warm water for no more than 10 seconds, and turn out onto a serving platter. Cut into squares, and enjoy your colorful and tasty gelatina!

Equipment Needed

1. Saucepan
2. Mixing bowl (large)
3. Mixing bowl (small)
4. Spoon or whisk
5. Measuring cup
6. Shallow dishes or pans (at least 4)
7. Knife
8. Spatula
9. Mold or gelatin ring
10. Plastic wrap
11. Serving platter

FAQ

• Q: Can I use low-fat milk instead of whole milk?A: Yes, you can use low-fat milk instead, but keep in mind that the texture and richness might be a bit different.
• Q: How long does it take for the gelatin to set?A: In most cases, it requires around 4-6 hours for the gelatin to solidify in the icebox. It’s really best to ready it for the evening prior.
• Q: Can I use different flavors of gelatin?A: Of course! You are free to combine flavored gelatins to your heart’s content to dream up one-of-a-kind color combos.
• Q: What if I don’t have unflavored gelatin?A: Unflavored gelatin is a must for this recipe’s creamy part, but you could try agar-agar as a gelatin substitute. It’s a vegetarian alternative, and you can adjust the quantity to match the unflavored gelatin called for in the recipe.
• Q: Can I add fruit to the gelatin?A: Yes, you can add chopped fruits such as bananas or berries; just avoid fresh pineapple, kiwi, or papaya, as they might prevent the gelatin from setting.
• Q: What is the best way to cut the jelly for serving?A: To cut the jelly into cubes or slices, dip a sharp knife into hot water and use it to slice the jelly cleanly and neatly. For serving, good dimensioning is important as well.

Substitutions and Variations

To make a substitute for sweetened condensed milk, use 1 cup of sugar and 1 cup of heavy cream. Heat them together until the sugar dissolves completely.

For the cake:
Use 1 cup of all-purpose flour.
Use 1/2 teaspoon of baking powder.
Use 1/2 teaspoon of baking soda.
Use 1/4 teaspoon of salt.
Use 1/4 cup of butter, softened.
Use 1/4 cup of sugar.
Use 1 large egg, at room temperature.
Use 1/2 teaspoon of vanilla extract.
Use 1/2 cup of cream.
Use 2 cups of sliced bananas.
Use 1 cup of chopped walnuts.
Use 1/2cup of dark chocolate chips.

Line a 9 inch cake pan with parchment paper. Bake at 350 degrees F for 40 to 50 minutes.
To replace whole milk: Use almond milk or oat milk for a dairy-free alternative.
For the vanilla extract: Substitute an equal amount of almond extract to yield a different flavor than vanilla.
To make unflavored gelatin: Use powdered agar-agar. Note that 1 teaspoon of powdered agar approximates 1 packet of gelatin.
To make flavored gelatin: Combine natural fruit juices with unflavored gelatin and sugar to create your own flavors.

Pro Tips

1. Bloom the Gelatin Properly When you’re blooming the unflavored gelatin, make sure to sprinkle it evenly over the cold water without clumping. Allow it to sit undisturbed to hydrate fully for the best texture.

2. Prevent Gelatin Cubes from Breaking When mixing the milk mixture with the cubed flavored gelatins, use a wide spatula or your hands to gently combine them. This helps maintain the integrity of the colorful cubes.

3. Oil the Mold Efficiently Use a paper towel to evenly spread a thin layer of oil inside the mold. This will aid in releasing the gelatin without affecting its taste or appearance.

4. Choose the Right Mold Use a mold with a simple design to prevent sticking issues and to ensure beautiful presentation when unmolding. Intricate designs can make it harder to release.

5. Temperature Control Ensure the milk mixture has cooled to room temperature before combining it with the gelatin cubes. A hot mixture can begin to melt the flavored cubes, resulting in a muddled effect rather than distinct layers.