Gelatina MosaicoBy Chantal Braganza
This article has not been rated yet.
8 to 10
On childhood trips to visit family in Mexico, I looked forward to running to the nearest corner store and digging into a cup of cold gelatina. Also known as gelatina mosaico (stained glass jelly) in Mexico and Brazil, this no-bake dessert is made from sweetened condensed and evaporated milks, and chopped Jell-O. You can set it in eight to 10 cups for a quick dessert fix, or in a Bundt pan for an easy summer stunner, as we've done here. This recipe makes a pretty firm-set cake; you can reduce the unflavoured gelatin amount by 1/4 for a wobblier one.—Chantal Braganza
- 3 or 4 85 g packets flavoured powdered gelatin , assorted colours
- 4 7 g packets unflavoured gelatin , such as Knox
- 1 354 mL can sweetened condensed milk
- 1 354 mL can evaporated milk
- 1/2 400 mL can coconut milk
- 1/2 tsp coconut extract
- Pinch salt
- Prepare flavoured gelatin using half the amount of water indicated on package. Pour into separate, lightly greased containers. Cover and refrigerate until firm,
4 hr or overnight.
- Remove gelatin from containers by placing a plate overtop and flipping over. Cut into 1-in. cubes, and set aside in a bowl in fridge.
- Mix unflavoured gelatin
with ½ cup cold water in a separate bowl; whisk until combined. Set aside.
- Meanwhile, place condensed milk in a large bowl and microwave on high for 30 sec. Add evaporated milk, coconut milk, coconut extract and salt and whisk to combine. Microwave unflavoured gelatin mix on high until gel-like, about 30 sec; whisk into milk mixture.
- Lightly grease a standard-size Bundt pan. Sprinkle in some flavoured gelatin cubes and ladle a few spoonfuls of milk mixture overtop. Repeat until pan is full. Cover with wrap and refrigerate until firm, 4 hr or preferably overnight.
- Remove wrap, place a serving plate over pan and quickly flip over, allowing gelatina to slide out.