Use a neutral-flavored oil to coat the mold, such as canola or sunflower oil. Always make sure to lightly oil the molds so it would be easier to unmold the jello.You can use small molds or one large mold, or you can even use cups and serve the jello without unmolding.You can also use the bain-marie method and melt the unflavored gelatine over medium-low heat on the stovetop.If you want to use powdered gelatine (unflavored), read the instructions in the package and make sure you use enough to set about 5 cups of liquid (1.2L).You can make this jello with the flavors and colors of your preference.Make the flavored jello the night before you intend to serve this dessert, so they will have time to set up nicely.Then keep filling your cups until all ingredients are gone.Ĭover the cups with cling film and refrigerate from 3 to 4 hours or even better, overnight. Then add more jello cubes and shake the cups a bit to allow the milk mixture to fill all gaps.Ĭomplete the filling with milk jello mixture. Pour over the gelatin cubes some of the milk mixture, but do not fill the cup completely. You can also use a bundt pan, in that case, first grease it a little bit with oil so it will be easier to unmold. Assemble the mosaic jelloįill 12 cups to half their capacity with jello cubes. Now, microwave the unflavored gelatine for 10-15 seconds or until nicely melted.Īdd the unflavored gelatine to the 3 leches mixture and whisk until combined. Add vanilla extract and mix until combined. Pour whole milk, evaporated milk, and condensed milk into a large mixing bowl. If you use gelatin sheets it will be nicely soft. Note: If you use powdered unflavored gelatin it will be solidified after the resting time. Mix well to combine and allow to hydrate for 5 minutes. Now, place the unflavored gelatine in a small bowl and add 1/2 cup of cold water. Place them in a large mixing bowl or in separate bowls, as you prefer. The next day, unmold the gelatines and cut them into cubes. Pour each gelatina in separate containers, cover and refrigerate overnight. Make the flavored gelatin following the instructions in the package. Now, let’s make this beautiful gelatina dessert! How To Make Mexican Mosaic Jello Vanilla: Use vanilla extract to flavor the milk gelatin.Evaporated milk: 1 -12 oz can or make our easy evaporated milk recipe.Condensed milk: 1 – 14 oz can or make our sweetened condensed milk recipe.
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