Photograph of the finished Gelatina de mosaico

Mexico · Thạch khối nhiều màu sữa đặc

Gelatina de mosaico

40 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gelatin powder Gelatin powder 80 g
  • Photograph of Sweetened condensed milk Sweetened condensed milk 720 ml
  • Photograph of Fresh milk Fresh milk 1 l
  • Photograph of Sugar Sugar 280 g
  • Photograph of Matcha green tea powder Matcha green tea powder 20 g
  • Photograph of Beetroot Beetroot 140 g
  • Photograph of Orange Orange 4
  • Photograph of Vanilla Vanilla 20 ml

Method

  1. 1 Cook three separate batches of colored jelly using water, sugar, and gelatin, then let them set for 4 hours.
  2. 2 Cut three batches of colored jelly into 2 cm square blocks and mix them together in the mold.
  3. 3 Cooking the colored jelly beforehand and allowing it to set completely is essential; a soft mass will melt into the milk layer.
  4. 4 Cook the milk layer with condensed milk, fresh milk, gelatin, and vanilla, then let it cool to room temperature.
  5. 5 The milk must be completely cool before pouring; hot milk will cause the colored jelly to run and smudge.
  6. 6 Pour milk into the molds until the blocks are completely covered, then refrigerate for 4 hours and slice.

With an appliance

  • Microwave 36 min

    Replace step 4: heat the fresh milk, condensed milk, and gelatin at 600 W in three 40-second bursts, stirring between bursts, then stop when it reaches 65 degrees; the milk layer will dissolve smoothly faster, in about 4 minutes, and without burnt clumps. The mixture must still be at room temperature in step 5 before pouring it over the colored blocks.

Start cooking