Poinsettia Gelatin

Jessica Alcántara
This beautiful poinsettia gelatin recipe was inspired by the iconic Christmas flower, also known as Noche Buena. This Mexican flower has become a staple for Christmas due to its vibrant colors that go perfectly with the holiday season. Strawberry, lime, and pineapple gelatin are used to mirror the flower’s beautiful colors. This poinsettia gelatin will be the star of your Christmas dinner!
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Ingredients
12
Portions
  • 1 can condensed milk, 14 oz, for the milk gelatin
  • 1 can evaporated milk, 12.1 oz, for the milk gelatin
  • 1 1/2 cups cow's milk, for the milk gelatin
  • 4 envelopes unflavored gelatin powder, 0.9 oz, melted and hydrated
  • 1/2 envelopes strawberry gelatin, 0.8 oz
  • 1/2 cups water, hot
  • 1/2 envelopes lime gelatin, 0.8 oz
  • 1/2 cups water, hot
  • 1/2 envelopes pineapple gelatin, 0.8 oz
  • 1/2 cups water, hot
Preparation
4h
0 mins
Easy
  • In a blender, combine condensed milk, evaporated milk, milk, and some unflavored gelatin powder. Blend until smooth.
  • Pour ¼ of milk gelatin mixture into a mold. Refrigerate for 1 hour or until set.
  • Working one at a time, dissolve strawberry, pineapple, and lime gelatin envelopes in hot water. Set aside.
  • Use a round cookie cutter and a leaf-shaped cookie cutter to cut a poinsettia design out of the milk gelatin.
  • Pour strawberry and lime gelatin into the leaf cutouts for the poinsettia petals. Pour pineapple gelatin into the round cutout for the flower’s center. Refrigerate until sets.
  • Pour remaining milk gelatin over previously set gelatin. Refrigerate until set and unmold poinsettia gelatin.

Nutritional information

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