GELATINA DE MOSAICO
This recipe for mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended.
Provided by Esteban Castillo
Categories Dessert
Yield Serves 16-20
Number Of Ingredients 8
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 LECHE-MEXICAN MILK JELLO
This is one of my favorite Jello recipe. I love it. You can add other flavors to it, coconut, strawberry,Horchata to name just a few. I didn't have my own picture, so I searched for one. :)
Provided by Blanca Fernandez
Categories Other Desserts
Number Of Ingredients 5
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.
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- Heat the milk with the cinnamon over medium heat. Keep your eye on it, because it heats up fast.
- While the milk is warming up, dissolve the gelatin in a cup of cold water. You’ll see how the liquid turns into a gel.
- When the milk just starts to boil, lower the temperature, add the gelatin and let it dissolve well. Turn off the heat, add the condensed milk and stir until it’s completely mixed together. Let it cool off for 10 minutes or until it’s lukewarm.
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- 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.
- 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.
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- 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.
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