Fruit Punch Stained Glass Gelatin

Mónica Mateos
This unique fruit punch stained glass gelatin is the ideal dessert for your Christmas dinner. Mexican ponche de frutas is the inspiration for this delicious dessert. Known for its fruity taste, fruit punch is a season favorite that everyone is always eager and happy to drink. Get the sweetness of cooked fruit from the traditional Mexican fruit punch and the beautiful look of the classic stained glass gelatin in one elegant and delightful dessert with this unique recipe.
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Ingredients
10
Portions
  • 8 cups water
  • 2 cinnamon sticks
  • 1 piloncillo
  • 1 cup tejocote, peeled
  • 1 cup sugar cane, cut into sticks
  • 1 cup apple, cut in half
  • 5 guavas, peeled and cut in half
  • 1 orange, cut in half
  • 1 cup dried fruit
  • 1/4 cups hibiscus flower
  • 1 star anise pod
  • 5 envelopes unflavored gelatin powder, hydrated and melted, for the fruit punch gelatin
  • 2 cups water, hot, for the tamarind gelatin
  • 1/4 cups tamarind concentrate, for the tamarind gelatin
  • 1 cup liqueur, for the tamarind gelatin
  • 5 envelopes unflavored gelatin powder, hydrated and melted, for tamarind gelatin
  • 2 cups cream cheese, for the milk gelatin
  • 2 cups evaporated milk, for the milk gelatin
  • 1 cup condensed milk, for the milk gelatin
  • 1 tablespoon vanilla essence, for the milk gelatin
  • 2 teaspoons orange zest, for the milk gelatin
  • 5 envelopes unflavored gelatin powder, hydrated and melted
  • some cherries, for garnish
  • some guava, for garnish
  • some peppermint, for garnish
Preparation
3h
40 mins
Easy
  • For the fruit punch: In a pot, boil water, cinnamon, piloncillo, tejocotes, sugarcane, apples, guavas, orange, dried apricots, hibiscus flowers, and star anise pod until the ingredients release their flavors and fruit softens.
  • Drain the previous mixture and set aside cooked fruit and punch in different containers. Mix fruit punch and hydrated and melted unflavored gelatin powder. Pour mixture into a mold and refrigerate until set. Remove from fridge and cut into cubes. Set aside.
  • For the tamarind gelatin: In a bowl, combine hot water, tamarind concentrate, guava liqueur, and unflavored gelatin powder. Pour into a mold and refrigerate until set. Remove from fridge. Cut into cubes and set aside.
  • For the milk gelatin: In a blender, combine cream cheese, evaporated milk, condensed milk, and vanilla essence and blend until smooth. Add unflavored gelatin powder and orange zest in a folding motion.
  • Transfer gelatin cubes to a previously greased gelatin mold. Pour milk gelatin into the mold. Refrigerate until set. Unmold fruit punch stained glass gelatin. Stuff the center of the gelatin with cooked fruit, cherries, guavas, and fresh mint.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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