Ever stumbled upon a dessert so vibrant and eye-catching that you couldn’t help but wonder, “How on earth is this made?” That’s exactly how I felt the first time I saw gelatina de mosaico at a family gathering. Layers of colorful gelatin cubes suspended in a creamy, milky base—it looked like a work of art.
But here’s the secret: it’s way easier to make than it looks. Whether you’re a gelatin newbie or a seasoned pro, this dessert is a showstopper that’ll have everyone asking for seconds. Let’s dive into the world of gelatina and uncover how to create this stunning treat at home.
What Is Gelatina de Mosaico?
Gelatina de mosaico is a traditional Mexican dessert that combines colorful, fruity gelatin cubes with a smooth, milk-based gelatin. When sliced, it reveals a beautiful mosaic pattern that’s as fun to look at as it is to eat. It’s a favorite at parties, birthdays, and family gatherings, especially among kids (and let’s be honest, adults too).
But what exactly is gelatin? If you’ve ever wondered, “What is gelatin made of?” it’s a protein derived from collagen, usually sourced from animal bones and connective tissues. It’s what gives desserts like gelatina their signature jiggly texture. You’ll often find it in powder form, like Knox gelatin, which is a pantry staple for many home cooks.
Why You’ll Love This Recipe
- Kid-friendly fun: It’s a hit with little ones, and they’ll love helping you layer the colorful cubes.
- Make-ahead magic: This dessert actually gets better the longer it sits in the fridge, making it perfect for stress-free entertaining.
- Endless customization: Use your favorite gelatin flavors and colors to make it uniquely yours.
Gelatina de Mosaico: A Vibrant Mexican Dessert
Ingredients
- 7 cups water divided
- 1 teaspoon vanilla extract
- 3 3-ounce boxes flavored gelatin
- 1 ounce unflavored gelatin 4 envelopes of 0.25 ounces each
- 1 cup half-and-half cream
- 14 ounces condensed milk
- 12 ounces milk
- Cooking spray
Instructions
- Make the Flavored Gelatin Cubes: Start by preparing your flavored gelatin. Mix each box with hot water and a bit less cold water than the package suggests—this helps the cubes hold their shape better. Pour the mixtures into separate containers and refrigerate until fully set (overnight is best).
- Slice the Gelatin into Cubes: Once set, gently remove the gelatin from the molds and cut it into 1-inch cubes. Pro tip: Cut the gelatin while it’s still in the container, then flip it onto a cutting board for clean, even cubes.
- Prepare the Milk Gelatin: Blend half-and-half, sweetened condensed milk, evaporated milk, vanilla extract, and unflavored gelatin until smooth. This creamy mixture will hold all those colorful cubes together.
- Assemble the Gelatina: Lightly spray a bundt pan with nonstick cooking spray. Start by pouring a thin layer of the milk gelatin into the pan, then add a layer of gelatin cubes. Repeat until all the ingredients are used, ending with a layer of milk gelatin. Refrigerate for at least 4 hours, or overnight for best results.
- Unmold and Serve: When you’re ready to serve, gently loosen the edges of the gelatina with your fingers. Place a large plate over the pan, flip it over, and give it a few taps to release the dessert. Slice and watch as everyone marvels at the colorful mosaic inside.
Notes
- Gelatina de Mosaico is a make-ahead dessert, ideal for preparing the night before.
- Use 3-4 different Jell-O flavors for a vibrant mosaic effect.
- Store in the refrigerator for up to 4 days, covered with plastic wrap to prevent drying.
Images Credit: Isabel Eats
Tips for Recipe Success
- Adjust the gelatin ratios: Use less cold water for the flavored gelatin to ensure the cubes hold their shape.
- Get creative with molds: While a bundt pan is traditional, you can use any mold you like—even individual cups for single servings.
- Experiment with flavors: Mix and match your favorite gelatin flavors and colors for a unique twist.
Tips & Variations to Customize this Dessert Recipe
- Adjust Gelatin Ratios: Use 1 cup hot water and ½ cup cold water for firmer gelatin cubes.
- Cutting Jello Squares: Cut the gelatin while still in the container for clean, even cubes.
- Milk Gelatin Tip: If the milk gelatin starts to solidify while assembling, whisk it with a fork to smooth it out.
- Refrigeration: Chill for at least 6 hours, but overnight is best for the perfect consistency.
- Flavor Variations: Mix and match Jell-O flavors for a unique mosaic effect.
- Mold Options: Use a bundt pan for a beautiful presentation or individual cups for single servings.
- Substitutions: Replace half-and-half with whole milk, heavy cream, or media crema.
Frequently Asked Questions
What is milk gelatin?
Milk gelatin is a creamy, slightly sweet dessert made with milk, sugar, and unflavored gelatin. It’s a popular base for many Mexican desserts, including gelatina de mosaico.
Can I use something other than half-and-half?
Absolutely! Whole milk or heavy cream works just as well, depending on how rich you want the dessert to be.
How do I store leftovers?
Cover the gelatina with plastic wrap and store it in the fridge for up to 4 days.
Serving Suggestions
Pair your gelatina de mosaico with other Mexican desserts like flan, tres leches cake, or fresas con crema for a full-on fiesta. It’s also a great addition to a dessert table at parties or potlucks.
Gelatina de mosaico is more than just a dessert—it’s a celebration of color, flavor, and creativity. With a little patience and a lot of love, you can create a showstopping treat that’s sure to impress. So, what are you waiting for? Grab your gelatin powder, pick your favorite flavors, and let’s get cooking!
More Mexican Desserts to Try
- Licuado de Plátano: Creamy Mexican Smoothie
- Mexican Strawberries and Cream
- Mexican Fruit Cup with Chamoy and Tajin
- Mexican Hot Chocolate Cookies
- Rosca de Reyes: Mexican Three Kings Bread
Tried This Recipe?
I’d love to hear how this Gelatina de Mosaico, Mexican gelatin dessert turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
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