Mexican Mosaic Gelatin Gelatina Mosaico Recipe

Okay, so I just made this colorful layered gelatin dessert, and it’s basically a vibrant rainbow in a dish. Mixing those fruity flavors with the creamy milk blend creates a seriously nostalgic treat that brings me right back to carefree summer days. 🍓🍊🌈

I love to create desserts that are not only delicious but also beautiful, and my Mexican Mosaic Gelatin (Gelatina Mosaico) is truly a work of art. This showstopper of a dessert combines three different types of gelatin—strawberry, lime, and orange—each cube of which has been lovingly suspended in a creamy, sweet mixture of condensed milk and evaporated milk.

Pure magic, I tell you.

Mexican Mosaic Gelatin Gelatina Mosaico Recipe Ingredients

• Strawberry flavored gelatin: Adds a fruity, sweet flavor and vibrant color.
• Lime flavored gelatin: Infuses the dessert with a tangy, refreshing citrus note.
• Orange flavored gelatin: Contributes a zesty, bright flavor and sunny hue.
• Sweetened condensed milk: Provides rich sweetness and creamy texture.
• Evaporated milk: Adds creamy richness and a smooth finish.
• Unflavored gelatin powder: Sets the dessert, giving it a firm yet wobbly texture.

Mexican Mosaic Gelatin Gelatina Mosaico Recipe Ingredient Quantities

• 1 package (4 ounces) strawberry flavored gelatin
• 1 package (4 ounces) lime flavored gelatin
• 1 package (4 ounces) orange flavored gelatin
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 2 cups boiling water (divided for each flavored gelatin)

How to Make this Mexican Mosaic Gelatin Gelatina Mosaico Recipe

1. Make the flavored gels separately: In three separate bowls, dissolve the flavored gels (strawberry, lime, and orange) in 1 cup of boiling water per package. Stir until completely dissolved.

2. Each of the dissolved gelatins should be poured into individual shallow containers, which will allow the gelatin to set evenly. Set the containers in the refrigerator until the gelatin is firm. This should take about 2 hours.

3. After setting, slice each of the flavored gelatins into tiny cubes.

4. In a small bowl, dust the 1/4 cup cold water with unflavored gelatin powder. Let it be for a few minutes to bloom.

5. Warm the bloomed, unflavored gelatin in the microwave or on the stove until it completely dissolves, without any sign of boiling.

6. In a large mixing bowl, mix the sweetened condensed milk and evaporated milk. Stir well to blend.

7. Incorporate the clear, blended gelatin into the milk mixture with the use of a blender at medium-high speed for 1 minute, then at low speed for an additional minute.

8. Gently mix the cubed flavored gelatins into the milk mixture, so they are evenly distributed.

9. The whole mixture should be poured into a mold or dish of your choice, which has been lightly greased.

10. Refrigerate until set—at least 4 hours or overnight. Once firm, unmold, and serve chilled.

Mexican Mosaic Gelatin Gelatina Mosaico Recipe Equipment Needed

1. Measuring cups
2. Mixing bowls (4)
3. Spoon or whisk
4. Shallow containers (3)
5. Knife
6. Small bowl
7. Microwave or stove
8. Saucepan (optional, if using stove)
9. Large mixing bowl
10. Blender
11. Mold or dish
12. Cooking spray (for greasing mold)
13. Refrigerator

FAQ

• What is Gelatina Mosaico?A traditional Mexican dessert with an eye-catching appearance, Gelatina Mosaico consists of cubes of various flavored gelatins nestled in a creamy base of milk gelatina.
• Can I use different flavored gelatin?Certainly, you can substitute the flavors of the strawberry, lime, and orange gelatins for other flavors you like better to make the dessert more to your liking.
• How do I prevent the gelatin cubes from mixing colors?Make sure that each flavor of gelatin is completely set and is very firm before cutting it into cubes and mixing it into the milk gelatin, and you will be able to see the individual cubes of gelatin very nicely.
• Can I make this dessert in advance?Indeed, a day in advance is not too soon to create Gelatina Mosaico for refrigeration in the serving dish until it is time to enjoy this colorful dessert.
• What size mold is recommended for this recipe?The mosaic design will look great when served, and there is no better way to display it than in a 9×13 inch pan or a large bundt pan.
• Is it possible to make a vegan version?Certainly, it is possible to have a dessert with the following attributes:

  -Dairy free
  -Non-carcinogenic (does not contain sweetened condensed milk or evaporated milk, which can be made with “carnivorous” dairy cows)
  -Vegan
  -Using gelatin that is plant-based
  -Constituting an overall dessert that is mostly coconut milk (aka, is a kind of pudding that is mostly coconut milk).
  

Mexican Mosaic Gelatin Gelatina Mosaico Recipe Substitutions and Variations

You can combine 1 cup of powdered milk, 2/3 cup of sugar, 3 tablespoons of melted butter, and 1/3 cup of boiling water instead of sweetened condensed milk.
You can use half-and-half or whole milk for evaporated milk, though the consistency will be somewhat thinner.
Unflavored gelatin powder can be replaced with 1 tablespoon of agar-agar powder for a plant-based substitute.
Substitute cold fruit juice for plain cold water; it’s delicious!

Pro Tips

1. Chill Time Precision To ensure the flavored gelatins set properly, organize your preparation so each type has enough time to chill completely before cubing. For the best cube shapes, leave them in the refrigerator for a little longer than 2 hours if possible.

2. Uniform Cube Size When slicing the flavored gelatins into cubes, use a sharp knife for even cuts. Consistent sizes will ensure an even distribution and better presentation in the final dish.

3. Blooming Success While blooming the unflavored gelatin, ensure it’s fully coated in the cold water without any dry spots. This will prevent lumps and ensure a smooth final mixture.

4. Controlled Heating Be cautious when warming the unflavored gelatin mixture. Use short bursts in the microwave or a low flame on the stove to avoid boiling, which can affect its setting ability.

5. Mold Preparation Lightly grease your mold or dish to ensure easy removal of the finished product. A quick spray of cooking oil or a thin layer of neutral oil like vegetable oil can be used, then wipe off any excess. This will help the dessert glide out smoothly without sticking.