Gelatina De Leche Mexican Milk Jello Food

JELL-O TRES LECHES

Steps:

• Add 1-1/2 cups boiling water to each flavor gelatin mix in separate bowl; stir 2 min. until completely dissolved. Pour each flavor gelatin into separate 8-inch square pan. Refrigerate 2 hours or until firm.
• Meanwhile, combine all remaining ingredients except nuts. Refrigerate until ready to use.
• Cut gelatin into 1/2-inch cubes; place in large bowl. Gently stir in milk mixture; sprinkle with nuts.

GELATINA DE LECHE-MEXICAN MILK JELLO

Steps:

• 1. In a small bowl add 1 1/2 cups of hot water, add the envelopes of gelatin and mix well. Set aside. **evaporated can size is 12 fl oz. condensed milk is 14 fl oz**
• 2. Mix remaining ingredients in a sauce pot and put on medium heat, stirring constantly just prior to boiling. Now spoon in gelatin mix, (it will be pretty firm) and stir constantly for about 5 minutes and move away from stove. Let it cool down, but do mix once in a while. Once cool mix one final time, and pour into your mold. Refrigerate until Jello is nice and firm.

HOW TO MAKE GELATINA DE LECHE (MILK GELATIN)

Steps:

• Hydrate the gelatin/agar. In a bowl, pour the powdered gelatin into the cold water. Mix to dissolve if needed and set aside. The gelatin/agar will thicken quickly. This is normal.
• Boil the milk on the stove. Stir occasionally to prevent it from forming a skin on the surface or burning. Once the milk starts to bubble and foam, it's boiled.
• Add the cinnamon sticks to the milk and simmer at medium heat for about 5 minutes. Breaking the cinnamon sticks into smaller pieces will help release more flavor, but don't break it into such small pieces that you can't remove them later.
• Take out the cinnamon using a slotted spoon or another utensil. Try to get all pieces of the cinnamon out for a smoother texture and appearance.
• Quickly add in the rest of the ingredients. Add in the vanilla, cream/evaporated milk, and condensed milk. Scoop in the thickened mass of gelatin/agar and stir until the gelatin has fully dissolved into the mixture.
• Strain the mixture using a sieve. Strain the mixture into a bowl or mold that can hold 10 cups. This will remove any lumps for a smooth product. A bundt cake mold is perfect for creating a presentable shape. You can also divide the mixture into separate containers.
• Let the mixture cool to room temperature and then refrigerate. Refrigerate until fully set, or about 3 hours.
• Serve. Serve like you would individual pudding cups, or slice like a cake and serve as such. Run a knife around the edges of the containers to make sure the jelly comes out in one piece. Add toppings such as fresh strawberries or jam for a delicious snack!

CAJETA GELATIN

Steps:

• Sprinkle the gelatin in 1/2 cup water. Let stand about 2 minutes to soften. Microwave on high for 45 seconds. Stir for 15 seconds, until the gelatin is dissolved.
• In a 2-quart saucepan, heat the evaporated milk until hot, making sure not to boil. Whisk in the cajeta until smooth and evenly incorporated. Stir in the gelatin mixture to the cajeta mixture and turn the heat off to cool slightly.
• In a large mixing bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and beat on medium speed while slowly adding 1/3 cup of the cajeta cream to temper the cream cheese and avoid curdling or separation. Gradually add the remaining cajeta cream and continue beating until smooth. Scrape down the sides and bottom of the bowl and beat again until fully incorporated and frothy. Strain the cream into a glass pitcher or into a 4-cup liquid measure, maintaining as much froth as possible. Pour 1 cup of the cream into each of the 4 wine glasses.
• Garnish with 3 to 5 fresh raspberries (the raspberries will remain afloat in the froth). Cover with plastic wrap and refrigerate for 8 hours or overnight.

GELATINA DE MOSAICO

Steps:

• Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
• In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 1 hour.
• After the jellos have been in the fridge for 30 minutes, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water. Set aside for about 5 minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
• Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
• Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in the 9 × 13-inch pan. Pour the milk jello over the cubes.
• Refrigerate until set and firm, 2 to 3 hours.
• When you're ready to serve, invert the gelatina onto a cutting board, cut into 3- to 4-inch cubes, and place on a serving platter.

GELATINA DE NARANJA CON LECHE

Steps:

• TO MAKE THE VANILLA GELATIN, combine the egg yolks, sugar, and milk in a medium heavy pot. Scrape the vanilla bean into the pot, add the pod, and cook over medium heat, stirring, until it starts to boil. Remove from the heat and allow to cool for 10 minutes. Remove and discard the pod. (If the mixture curdles and looks a bit like scrambled eggs, simply blend with a handheld mixer or pour into a blender.)
• Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften. Add to the warm custard, stirring until the gelatin dissolves. Pour into 8 glasses, filling almost halfway up. Refrigerate until set, 2 to 3 hours.
• TO MAKE THE ORANGE GELATIN, combine 3/4 cup of the orange juice and the sugar in a medium saucepan over low heat, and cook, stirring, until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
• Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften. Add to the warm juice and sugar mixture, stirring until the gelatin dissolves. Add the remaining 1 cup orange juice and stir to combine. Pour over the vanilla gelatin (once it's completely set) and refrigerate until fully set, 2 to 3 hours.
• You can use Rompope (page 32) in place of the vanilla gelatin for added depth of flavor. Make the rompope as directed, then follow the recipe above from step 2 on.