Mosaic Gelatin is a beloved Mexican dessert known for its vibrant cubes of flavored gelatin suspended in a creamy, milk-based gelatin layer. It’s a no-bake treat that’s as visually striking as stained glass and endlessly customizable with your favorite colors and flavors. The base is made with a trio of milks—evaporated, condensed, and media crema or whole milk—giving it a rich, velvety texture. The flavored gelatin cubes add bursts of fruity flavor and color, making each slice a delightful surprise. It’s a festive, make-ahead dessert that’s perfect for birthdays, holidays, or any time you want to impress with minimal effort.
Ingredients:
For the Flavored Gelatin Cubes:
- 3 boxes (3 oz each) flavored gelatin (e.g., strawberry, lime, orange)
- 3 cups boiling water (1 cup per flavor)
- 1½ cups cold water (½ cup per flavor)
For the Creamy Gelatin Base:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 can (7.6 oz) media crema or ¾ cup whole milk
- 1 tbsp vanilla extract
- 4 packets (7g each) unflavored gelatin (28g total)
- ½ cup cold water (for blooming gelatin)
Optional:
- Cooking spray or neutral oil for greasing the mold
- Fresh fruit or whipped cream for garnish
Instructions:
1. Prepare the Flavored Gelatin Cubes:
In three separate bowls, dissolve each flavored gelatin packet in 1 cup of boiling water. Stir until completely dissolved, then add ½ cup of cold water to each. Pour into shallow containers or loaf pans and refrigerate for at least 4 hours, or until fully set.
2. Cut and Combine the Cubes:
Once firm, cut the flavored gelatin into ½-inch cubes. Gently scoop them out with a spatula and place them in a large bowl. Mix the colors carefully to avoid breaking the cubes. Set aside.
3. Bloom the Unflavored Gelatin:
In a small bowl, sprinkle the unflavored gelatin over ½ cup of cold water. Let it sit for 5–10 minutes until it becomes spongy. Microwave for 30–40 seconds until fully dissolved and liquid again. Let cool slightly.
4. Make the Creamy Gelatin Base:
In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, media crema (or whole milk), and vanilla extract. Slowly whisk in the dissolved unflavored gelatin until fully incorporated. Make sure the mixture is smooth and lump-free.
5. Assemble the Mosaic Gelatin:
Lightly grease a 10–12 cup bundt pan or gelatin mold with cooking spray or a thin layer of oil. Add the flavored gelatin cubes to the mold, distributing them evenly. Pour the creamy gelatin mixture over the cubes, tapping the mold gently on the counter to remove air bubbles.
6. Chill and Set:
Cover the mold with plastic wrap and refrigerate for at least 4–6 hours, or overnight, until fully set.
7. Unmold and Serve:
To unmold, dip the bottom of the mold briefly in warm water (10–15 seconds), then invert onto a serving plate. Gently lift the mold to release the gelatin. Garnish with whipped cream, fresh berries, or mint leaves if desired.
Serving Suggestions:
- Slice and serve chilled with a dollop of whipped cream.
- Add a drizzle of fruit syrup or condensed milk for extra indulgence.
- Serve in individual cups for a party-friendly version.
This dessert is a blank canvas for your creativity, My. Try using tropical flavors like mango and coconut, or add a layer of fruit puree for a twist. Want to turn it into a layered parfait or a heart-shaped version for a celebration? I’ve got ideas that’ll make your gelatin game next-level! 🍓🍮✨
Inspired by Muy Delish’s Gelatina de Mosaico and My Latina Table’s version. Let me know if you’d like a vegan or sugar-free variation next!