Mix two delicious flavors into a single stained glass gelatin! Refreshing and creamy, this cajeta and vanilla gelatina de mosaico is the ideal combination to share a tasty dessert with your family!
4 envelopes unflavored gelatin powder, hydrated and melted, for the vanilla gelatin
4 tablespoons vanilla essence, for the vanilla gelatin
2 cups cajeta, for the cajeta gelatin
1 cup cow's milk, for the cajeta gelatin
1 can evaporated milk, for the cajeta gelatin
4 envelopes unflavored gelatin powder, hydrated and melted, for the cajeta gelatin
some cajeta, for garnish
1/2 cups pecans, for garnish
Preparation
1h 30 mins
0 mins
Easy
For the vanilla gelatin: Combine evaporated milk, cow milk, condensed milk, vanilla extract, and gelatin in a blender and blend until smooth.
Pour the mixture into a previously greased mold. Chill for about an hour or until it sets.
For the cajeta gelatin: Combine cajeta, cow milk, evaporated milk, and gelatin in a blender and blend until smooth. Reserve.
Pour half the mixture into a previously greased mold. Chill for 40 minutes.
Unmold vanilla gelatin and cut it into small cubes. Place them on the set cajeta gelatin. Cover the rest with cajeta gelatin mixture. Chill for about 2 hours or until set.
Unmold and garnish with cajeta and pecans.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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