|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 1g||2%|
|Total Sugars 40g|
|Vitamin C 18mg||90%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gelatina de Mosaico, or "tres leches jello," may make you feel nostalgic for childhood parties. This colorful gelatin dessert is very traditional in Mexico, with endless variations like eggnog, cappuccino, and fresh fruit. The basic recipe involves making separate batches of gelatin in various hues, another batch of gelatin with condensed milk, and combining the two to create a stained glass effect.
Kids love gelatin because of the jiggly texture and cool translucent colors. And for those who grew up eating Mexican food, gelatina de mosaico is a favorite because of how how amazing it looks. It's rarely served in restaurants; it's more of a homemade treat that's often served at birthday parties—with a generous dollop of whipped cream on top.
You will need to plan well in advance for this magical treat. We suggest making the colored gelatin at least a day before you plan to serve it, early in the day, so it's ready when you make the milk gelatin that evening. It will need to set in the refrigerator overnight if you want to serve it the following day. You will need a bundt pan or a ring-shaped gelatin mold.
“If you’re a jello fan, then this recipe is for you. It’s graphic, fun and can fit any holiday by changing up the colors of the jello. Next time I’ll make more jello cubes as I liked the contrast of the fruit flavored with the milk gelatin.” —Carrie Parente
3 (3-ounce) boxes flavored gelatin, each a different color
5 cups water, 3 cups boiling and 2 cups cold
Cooking spray, for the molds
1 (1-ounce) package unflavored gelatin
1 cup half-and-half
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 strawberries, thinly sliced crosswise, for garnish
1 kiwi fruit, thinly sliced crosswise, for garnish
Whipped cream, for serving, optional
Steps to Make It
Gather the ingredients.
To make the colored gelatins, place each flavored gelatin into its own separate medium bowl.
Add 1 cup boiling water into each bowl and mix until completely dissolved.
Next, add 1/2 cup cold water into each bowl and mix well.
Lightly coat 3 square or rectangular molds with cooking spray (any glass or thick plastic container will do). Pour each gelatin flavor into its own mold. Place all the gelatins in the refrigerator and allow to set until very firm, at least 4 hours or up to overnight.
Lightly coat the inside of a ring-shaped gelatin mold or a bundt pan with cooking spray.
Make the milk gelatin. Pour the unflavored gelatin powder into a small bowl and pour in 1/2 cup water. Stir to dissolve. Let sit for 5 minutes for the gelatin to bloom.
Add the half-and-half to a medium saucepan and set over medium heat, stirring occasionally. When the half-and-half is hot and starts to steam, remove from heat and add the bloomed gelatin (it will be quite solid at this point) and whisk until completely dissolved.
Then add the sweetened condensed milk and evaporated milk and whisk until combined. Let cool to room temperature.
Remove the colored gelatins from the refrigerator. Carefully cut each into approximately 1-inch squares (it doesn't have to be exact).
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. Place in the refrigerator overnight (or at least 4 hours).
When set, carefully pull the gelatin away from the sides of the mold with your finger, including the sides of the inner tube. Then place a plate over the top of the mold and invert. Slowly release the entire dessert from the mold onto the plate.
Garnish with strawberry and kiwi slices, and serve with a dollop of whipped cream, if using.
- Use an equal volume of eggnog in place of the three milks.
- For a capuccino-flavored gelatin, use hot coffee in place of water for the milk gelatin.
- To add fruit inside the gelatin, use canned fruit; fresh fruit will interfere with the gelatin setting.
How to Store
- To store, cover surface with cling wrap and keep in the refrigerator.
- Do not freeze the leftovers. Gelatin will completely break when you do this. It might feel hard and frozen for a bit, but as soon as it defrosts it will turn into a Mosaico mush.