Gelatina de Mosaico

By
Ubish Yaren
Ubish Yaren
Ubish Yaren
Ubish Yaren born and raised in Mexico. He is a former sous chef specializing in Mexican food with a huge passion to show and share the importance of Mexican food for the world. Ubish does food tours in Mexico City and believes that the best taco is the one you are eating now.
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Published on 09/15/21
Gelatina de Mosaico

The Spruce Eats / Ubish Yaren
Prep: 10 mins
Cook: 10 mins
Setting Time: 4 hrs
Total: 4 hrs 20 mins
Servings: 10 Servings
Nutrition Facts (per serving)
330 Calories
10g Fat
38g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 330
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 32%
Cholesterol 38mg 13%
Sodium 164mg 7%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 2%
Total Sugars 36g
Protein 24g
Vitamin C 18mg 90%
Calcium 295mg 23%
Iron 0mg 3%
Potassium 411mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1-ounce envelope purple powdered gelatin

  • 1-ounce envelope yellow powdered gelatin

  • 1-ounce envelope green powdered gelatin

  • 1-ounce envelope orange powdered gelatin

  • 1-ounce envelope red powdered gelatin

  • 4 cups water

  • 4-ounces envelope unflavored powdered gelatin

  • 14 ounces sweetened condensed milk

  • 12 ounces evaporated milk

  • 1 cup half and half

  • 2 strawberries, sliced crosswise

  • 1 kiwi fruit, sliced crosswise

  • 2 cups whipped cream

Steps to Make It

  1. Gather the ingredients.

  2. To make the colored gelatins, make each color in its own separate bowl and mold. Pour the powder from one envelope into a small bowl. Add 1/3 cup boiling water and mix until completely dissolved. Then stir in 1/3 cup cold water. Pour the gelatin mixture into a square or rectangular mold (any glass or thick plastic container will do). Repeat with the remaining colors, pouring each into its own individual mold.

  3. Place all the gelatins in the refrigerator and allow to set at least 4 hours.

  4. If you do not have a ring-shaped gelatin mold, spray a bundt pan with cooking oil.

  5. Make the milk gelatin. Pour the gelatin powder into a large bowl. Pour in 4 cups of hot water. Stir to dissolve. Then add the sweetened condensed milk, evaporated milk, and half-and-half. Mix completely.

  6. Remove the colored gelatins from the refrigerator. Carefully cut each into approximately 1-inch squares (it doesn't have to be exact).

  7. To build the gelatina de mosaico, work in batches. Place a layer of different-colored gelatin squares in the bottom of the bunt pan. Pour the milk gelatin over to cover completely. Then add another layer of different-colored gelatin squares. Pour more of the milk gelatin over. Continue filling the mold, leaving about half an inch of space at the top. Place in the refrigerator overnight (or at least 4 hours).

  8. gelatina de mosaico

    The Spruce Eats / Ubish Yaren

    When set, use a knife to gently release the gelatin from the mold along the top. Then place a plate over the top of the mold and invert. Slowly release the entire dessert from the mold onto the plate.

  9. Garnish with strawberry and kiwi slices, and serve with a dollop of whipped cream.

Variations

  • Use and 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.