Welcome and welcome again to this beautiful community of Paulina Kitchen! Today we bring you a dessert proposal with many colors , ideal to enjoy with the little ones in the house: mosaic jelly.
For many it is a novelty, but this dessert is very traditional in some countries of our Latin America, and if they did not try it, it is a good time to incorporate it into its list of favorite desserts . An , rich, fun and super tasty recipe
Below we tell you a little more about this wonder of colors and flavors, some variants and ideas, tips for them to get perfect and a recipe with step by step at home and enjoy in a birthday, a party or at the time you want the most!
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About the mosaic jelly
A combination of textures and irresistible colors
The mosaic jelly is a very popular dessert in several Latin American countries , recognized for its vibrant appearance and its refreshing flavor . It consists of a mixture of gelatins of different flavors and colors, cut into cubes or in diverse shapes, which bind form a mosaic. In addition to its visually attractive appearance, the mosaic jelly is also an ideal option for hot days , since it is served cold, generating a refreshing sensation in each bite.
Preparing mosaic jelly is a fun and creative activity, ideal to do with the little ones . You can experience with different combinations of flavors and colors and create different versions of this dessert.
What does it mean that a jelly is mosaic and where does it come from?
The term "mosaic" , in this case, refers to the way in which gelatinas are cut, which is usually in small pieces which are combined to create a pattern similar to that of a mosaic.
The mosaic jelly has its roots in Latin America. In Mexico, for example, it is stated to eat this dessert in celebrations and festivities , since its colorful aspect makes it a striking option to decorate the party and birthday .
What do we need to make mosaic jelly?
- Gelatinas of different flavors : the choice of flavors is personal, strawberry (strawberry), lemon, orange, grapes, red fruits, among others. The more there are colored options, the more vibrant the final result will be.
- Condensed milk : This ingredient adds sweetness and creaminess to the mosaic jelly.
- Evaporate milk : helps give a soft and pleasant texture to this dessert.
- Sugar : Optionally, sugar can be added to adjust sweetness according to personal preferences.
- Molds : Individual molds and a large mold are needed to shape the mosaic jelly.
4 variants of the mosaic jelly: infinite combinations
The mosaic jelly is very versatile and lends itself to experiment with different combinations of flavors and colors.
- Mosaic milk jelly: In this variant, part of the water is replaced by milk, which gives it a more creamy texture and a delicate taste.
- Mosaic gelatin with fruits: You can add pieces of fresh fruits to the gelatin before it solidifies completely. This will give a touch of freshness and an interesting contrast of textures.
- Mosaic jelly with yogurt: mix natural yogurt with liquid jelly before solidify to obtain a softer version and with a slight dairy flavor. It can also be done with Greek yogurt for a more creamy result.
- Mosaic gelatin Three milks: This variant is prepared with condensed milk, evaporated milk and milk cream. Special for lovers of well -off desserts.
4 tips to achieve the perfect mosaic jelly
- Use a lower percentage of water than it says in the package, so that gelatin cubes are firmer. ⅔ Water are calculated from what the package says.
- Solidified time: Allow each gelatin to solidify completely before cutting it.
- Using flavorless jelly or agar agar for milks mixture, in this way the result is a compact and firm dessert.
- Unmolding: Before unmolding the gelatin, submerge the mold in hot water to loosen it slightly. Then turn the mold face down on a plate so that the gelatin slides gently. Silicone molds are very practical for this type of preparations.
Mosaic gelatin recipe
Portions : 8 portions
Preparation time : 4 hours (including solidified time)
Ingredients
- 6 gelatin packages of different flavors (strawberry, orange, red fruits, lemon, grapes, pineapple, etc.)
- Cold water
- 350 ml of condensed milk
- 350 ml of evaporated milk
- 2 flavorless gelatin envelopes
- ½ cup of hot water
How to do the Step by Step by Mosaic Jelly
- Prepare each gelatin in individual molds using 2/3 of water of the recommended amount. Dissolve well and let cool until they solidify. Once firm cut into cubes and dispose of a large mold, flanera type.
- In a separate container dissolve the flavorless jelly in half a cup of hot water, incorporate condensed milk and evaporated milk to flavorless jelly and integrate well. Let cool to room temperature.
- Once the milk mixture is at room temperature, turn over the mold with gelatin cubes and take the refrigerator for at least 2 hours until it is completely firm.
- Unmold the jelly immersing the mold in hot water and then turning it upside down on a plate.
