MEXICAN JELLO (GELATINA DE MOSAICO) – MARICRUZ AVALOS KITCHEN BLOG
Provided by: Maricruz
Total time: 770 minutes
Prep time: 30 minutes
Cook time: 20 minutes
|5 small packages of flavored gelatin (about 3 oz each)|
|14 oz condensed milk (1 can)|
|12 oz evaporated milk (1 can)|
|2 ¼ cup whole milk|
|12 sheets unflavored gelatin (or 4 Tablespoons of powdered gelatin)|
|1 tsp vanilla extract|
- Make the flavored gelatines following the instructions in the package.
- Pour each gelatin into separate containers, cover, and refrigerate overnight.
- When firm enough, unmold the gelatines and cut them into cubes.
- Place them in a large mixing bowl and keep them refrigerated until needed.
- Make the milk jello:
- Assemble the mosaic jello
Calories 172 kcal, CarbohydrateContent 23 g, ProteinContent 6 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 24 mg, SodiumContent 91 mg, SugarContent 23 g, ServingSize 1 serving
How do you make a Gelatina de Mosaico?
To build the gelatina de mosaico, work in batches. Pour a little milk gelatin in the bottom of the ring mold or bundt pan first. Add a layer of multi-colored gelatin squares. Pour in more of the milk gelatin, then add another layer of multi-colored gelatin squares. Continue filling the mold this way, leaving about half an inch space at the top.
How do you make Mexican Jello more fun?
Make this Mexican jello more fun: Add a drizzle of condensed milk or caramel. Or top with whipped cream and sprinkles. Make the flavoured gelatin following the instructions in the package. Put each each one in separate containers and refrigerate overnight.
What is Mexican mosaic Jello made out of?
What is mexican mosaic jello? This jello is made with various flavours of gelatine powder. It can be pineapple (yellow), orange (orange), strawberry (red), lemon (green), grape (purple), blueberries (blu), etc. You make the jello separately, then once they’re firm enough, cut them in cubes.
Where can I find mosaic gelatin in Mexico?
Para Leer En Espanol, Haz Click Aqui . Mexican mosaic gelatin (gelatina de mosaico) is very popular in Mexico. You can find this easy to make dessert from street vendors and at fancy restaurants in Mexico.