Mosaic Milk Gelatin
Marielle Henaine
Jiggly, easy, and delicious, this mosaic milk gelatin is a classic dessert everyone loves! Featuring pineapple, blueberry, lime, and strawberry gelatin cubes surrounded by a creamy milk gelatin, this colorful gelatina mosaico will delight children and adults alike!
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Ingredients
8
Portions
  • 1 envelope pineapple gelatin, 4.2 oz
  • 2 cups water, hot, 16.9 oz
  • 1 envelope gelatin, blueberry, 4.2 oz
  • 2 cups water, hot, 16.9 oz
  • 1 envelope lime gelatin, 4.2 oz
  • 2 cups water, hot, 16.9 oz
  • 1 envelope strawberry gelatin, 4.2 oz
  • 2 cups water, hot, 16.9 oz
  • some cooking spray, for greasing the mold
  • 1 1/2 cups whole milk, 12.6 oz
  • 1 1/2 cups evaporated milk, 12.6 oz
  • 1 1/2 cups condensed milk, 12.6 oz
  • 5 envelopes unflavored gelatin powder, melted, 1.2 oz
Preparation
2h
Easy
  • In a baking dish, add pineapple gelatin and hot water. Mix and refrigerate until set. Repeat the previous step for the blueberry, lime, and strawberry gelatins.
  • Using a knife and your hands, gently unmold each gelatin.
  • Place each gelatin on a chopping board and cut into small-sized cubes.
  • Grease another mold with a bit of cooking spray.
  • Fill the mold with gelatin cubes up to the edge.
  • For the milk gelatin: In a pitcher, combine whole milk, evaporated milk, condensed milk, and unflavored gelatin powder. Mix thoroughly and pour into the mold until the gelatin cubes are completely covered.
  • Refrigerate until set.
  • Unmold mosaic milk gelatin.

Nutritional information

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