📝 About This Recipe
Gelatina de Mosaico is a beloved jewel of Mexican celebrations, featuring vibrant 'stained glass' cubes of fruit-flavored gelatin suspended in a silky, sweet milk base. This dessert is a nostalgic staple at birthday parties and family gatherings, prized for its stunning visual appeal and the perfect balance between refreshing fruitiness and creamy indulgence. It is as much a feast for the eyes as it is for the palate, representing the colorful spirit of Mexican confectionery.
🥗 Ingredients
The Colorful Mosaic Cubes
- 1 package Strawberry flavored gelatin (approx. 120g/4oz)
- 1 package Lime flavored gelatin (approx. 120g/4oz)
- 1 package Pineapple flavored gelatin (approx. 120g/4oz)
- 1 package Grape or Blueberry flavored gelatin (approx. 120g/4oz)
- 8 cups Boiling water (2 cups per flavor)
The Creamy Milk Base
- 1 can Evaporated milk (12 oz can, chilled)
- 1 can Condensed milk (14 oz can)
- 1 cup Media Crema (or heavy cream) (Nestlé Media Crema is preferred for authenticity)
- 1 tablespoon Vanilla extract (Use clear vanilla to keep the base white)
- 4 packets Unflavored gelatin (Grenetina) (approx. 28g or 4 tablespoons total)
- 1/2 cup Cold water (to bloom the unflavored gelatin)
Garnish & Preparation
- 1 teaspoon Vegetable oil (for greasing the mold)
- 4-5 pieces Fresh mint leaves (for decoration)
- 1/2 cup Fresh berries (optional garnish)
👨🍳 Instructions
-
1
Prepare the colored gelatins individually. Dissolve each flavored gelatin package in 2 cups of boiling water (use slightly less water than the box instructions for a firmer texture). Pour each color into separate rectangular glass containers so the liquid is about 1 inch deep.
-
2
Refrigerate the colored gelatins for at least 3 hours, or until completely firm and set.
-
3
Once firm, use a sharp knife to cut the colored gelatins into 1/2-inch to 3/4-inch cubes. Keep them refrigerated while you prepare the milk base.
-
4
Lightly grease a large Bundt pan or gelatin mold (approx. 10-12 cup capacity) with a tiny amount of vegetable oil. Use a paper towel to wipe away any excess so there are no beads of oil.
-
5
In a small heat-proof bowl, sprinkle the 4 packets of unflavored gelatin over 1/2 cup of cold water. Let it sit (bloom) for 5-10 minutes until it becomes a thick sponge.
-
6
In a large blender or mixing bowl, combine the evaporated milk, condensed milk, media crema, and vanilla extract. Blend or whisk until the mixture is smooth and fully incorporated.
-
7
Melt the bloomed unflavored gelatin in the microwave for 20-30 seconds or over a double boiler until it is completely liquid and clear. Do not let it boil.
-
8
With the blender running on low, slowly pour the melted gelatin into the milk mixture. This ensures it incorporates evenly without forming rubbery lumps.
-
9
Allow the milk mixture to cool to room temperature. It must be cool to the touch before adding the cubes, or the colored cubes will melt and bleed into the white base.
-
10
Place the colored gelatin cubes into the prepared mold, mixing the colors randomly to create the mosaic effect.
-
11
Carefully pour the room-temperature milk mixture over the cubes. Use a spoon to gently move the cubes around to ensure the milk fills all the gaps and reaches the bottom.
-
12
Refrigerate the mold for at least 4-6 hours, or ideally overnight, until the entire dessert is completely set and firm.
-
13
To unmold, gently pull the edges of the gelatin away from the mold with dampened fingers. Briefly dip the bottom of the mold in warm water for 5-10 seconds. Place a serving plate upside down over the mold and flip it quickly. The gelatin should slide out beautifully.
💡 Chef's Tips
Use slightly less water than the package instructions for the colored gelatins to ensure they are firm enough to hold their cube shape. Ensure the milk mixture is at room temperature before pouring over the cubes; if it is warm, the colors will run and turn the white base muddy. Greasing the mold with a flavorless oil is the secret to a professional, glossy finish and an easy release. If using a metal mold, the warm water dip should be very brief (3-5 seconds) as metal conducts heat faster than plastic or glass. For a lower-fat version, you can substitute the media crema with Greek yogurt, though the texture will be slightly tangier.
🍽️ Serving Suggestions
Serve chilled on a large platter garnished with fresh strawberries and mint leaves for a pop of color. Pair with a cup of traditional Mexican Café de Olla or a warm Atole during cooler months. For an adult twist, add a splash of Rompope (Mexican eggnog) over individual slices before serving. Top each slice with a dollop of whipped cream and a sprinkle of toasted shredded coconut for extra texture. Serve alongside small butter cookies or 'Marias' biscuits.