Vanilla and Caramel Mosaic Gelaflan

D´Gari
You won't believe how amazing this vanilla and caramel mosaic gelaflan will look on your table! This recipe is a combination of vanilla flan and mosaic gelatin, with a smooth texture and fun colors. Plus, this gelatin is very easy to make thanks to D'Gari®, prepare it and serve it well chilled!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 box D'Gari® flan vanilla flavor with caramel, 84 g of flan powder/50 g of caramel, yields for one liter of milk
  • 4 cups milk, 1000 ml, for the flan
  • 14 grams D’Gari® unflavored gelatin, hydrated and melted, for the flan
  • 1 envelope D’Gari® wild blueberry gelatin, 120 g
  • 3 cups water, hot, 750 ml
  • 1 envelope D’Gari® orange gelatin, 120 g
  • 3 cups water, hot, 750 ml
  • 1 envelope D´Gari® gelatin strawberry flavor, 120 g
  • 3 cups water, hot, 750 ml
  • 3 cups whole milk, warm, 625 ml
  • 1 cup evaporated milk, 250 ml
  • 1/2 cups condensed milk, 125 ml
  • 28 grams D’Gari® unflavored gelatin, hydrated and melted
Preparation
1h
5 mins
Low
  • Pour the whole milk into a pot over medium heat and once it is warm, dissolve the contents of the D'Gari® vanilla caramel Flan box (save the caramel for later) and mix well with a whisk or wooden spoon. Then, add the melted gelatin and while stirring continuously, heat the milk well for 3 minutes or until it boils. Remove from heat and let it cool slightly.
  • Pour the mixture into a 30-centimeter diameter silicone ring mold. You should fill it halfway, then refrigerate until set.
  • Prepare the colored gelatins while the flan sets.Mix separately the D'Gari® Wild Blackberry Gelatin, D'Gari® Orange Gelatin, and D'Gari® Strawberry Gelatin in hot water; 3 cups for each gelatin. Remember to stir very well with a whisk to integrate the ingredients.Once the mixtures are ready, pour each gelatin into a different container, whether rectangular or square refractory dishes. Refrigerate for a minimum of 30 minutes or until fully set.
  • Once the gelatins are ready, cut them into medium cubes. You can do this directly on the refractory dish and remove the cubes with the help of a spatula. Keep refrigerated until use.
  • Now prepare the milk gelatin! Blend the whole milk, evaporated milk, and sweetened condensed milk. Blend on low speed and while the mixture is moving, pour in the D'Gari® Gelatin, as this will ensure that the mixture is smooth without lumps. Set aside.
  • Finish preparing your gelaflan! Remove the mold where you have the set flan to integrate the gelatin. Scrape the flan slightly with a fork, as this will help the mosaic gelatin adhere better. Now place the gelatin cubes to cover the mold and fill with the milk gelatin. Refrigerate the mosaic gelaflan again until set.
  • Unmold the vanilla mosaic gelaflan and decorate with the caramel. Serve cold and you're done!

Nutritional Information

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