Mosaic Gelatin of Fruit Punch

Name: Mosaic Gelatin of Fruit Punch
Prep time: 3h
Cook time: 40 mins
Total time: 3h 40 mins
Yield: 10
Cuisine: Mexicana
Ingredients: 8 cups water; 2 cinnamon sticks; 1 piloncillo; 1 cup tejocote, peeled; 1 cup sugar cane, cut into sticks; 1 cup apple, cut in half; 5 guavas, peeled and cut in half; 1 orange, cut in half; 1 cup dried fruit, of apricot; 1/4 cups hibiscus flower; 1 star anise pod; 5 envelopes unflavored gelatin powder, hydrated and melted, for the punch gelatin; 2 cups water, hot, for the tamarind gelatin; 1/4 cups tamarind concentrate, for the tamarind gelatin; 1 cup liqueur, of guava, for the tamarind gelatin; 5 envelopes unflavored gelatin powder, hydrated and melted, for the tamarind gelatin; 2 cups cream cheese, for the milk gelatin; 2 cups evaporated milk, for the milk gelatin; 1 cup condensed milk, for the milk gelatin; 1 tablespoon vanilla essence, for the milk gelatin; 2 teaspoons orange zest, for the milk gelatin; 5 envelopes unflavored gelatin powder, hydrated and melted; cherries, for decoration; guava, for decoration; peppermint, for decoration

Mónica Mateos

We give you the most original dessert recipe for this Christmas season. This Mosaic Gelatin of Fruit Punch is a very different and light dessert. Its flavor is like drinking a warm cup of fruit punch. The taste of tamarind gelatin with guava gelatin makes this Mosaic Gelatin of Fruit Punch delicious. This dessert is perfect for you to prepare at your next gathering or if you prefer as a Christmas dessert. Have you thought about making desserts with punch?

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

8 cups water
2 cinnamon sticks
1 piloncillo
1 cup tejocote, peeled
1 cup sugar cane, cut into sticks
1 cup apple, cut in half
5 guavas, peeled and cut in half
1 orange, cut in half
1 cup dried fruit, of apricot
1/4 cups hibiscus flower
1 star anise pod
5 envelopes unflavored gelatin powder, hydrated and melted, for the punch gelatin
2 cups water, hot, for the tamarind gelatin
1/4 cups tamarind concentrate, for the tamarind gelatin
1 cup liqueur, of guava, for the tamarind gelatin
5 envelopes unflavored gelatin powder, hydrated and melted, for the tamarind gelatin
2 cups cream cheese, for the milk gelatin
2 cups evaporated milk, for the milk gelatin
1 cup condensed milk, for the milk gelatin
1 tablespoon vanilla essence, for the milk gelatin
2 teaspoons orange zest, for the milk gelatin
5 envelopes unflavored gelatin powder, hydrated and melted
cherries, for decoration
guava, for decoration
peppermint, for decoration

Preparation

40 mins

Low

For the punch, in a small pot, boil the water with cinnamon, piloncillo, tejocotes, sugar cane, apple, guava, orange, dried apricots, hibiscus flower, and anise, until they release their flavors and the fruit is soft.
Strain the previous preparation, reserving the fruit and the liquid separately. Mix the punch with the melted and hydrated gelatin. Pour into a mold and refrigerate until set. Cut into cubes and set aside.
For the tamarind gelatin, mix the hot water with tamarind concentrate, guava liqueur, and gelatin. Pour into a mold and refrigerate until set, remove, cut into cubes and set aside.
For the milk gelatin, blend the cream cheese, evaporated milk, condensed milk, and vanilla essence until smooth. Add the gelatin and zest and mix gently.
In a previously greased gelatin mold, pour the cubes of punch and tamarind gelatin. Fill with the milk gelatin and refrigerate until fully set, unmold, and fill the center with the cooked fruit from the punch, cherries, guavas, and fresh mint.

Nutritional Information

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

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