Piñata Gelatin

D´Gari
The party is not complete without a piñata, and what better than this colorful and fun gelatin piñata that will delight both kids and adults with its colorful chocolate, pistachio, rompope, strawberry, piña colada, and blackberry flavors. A spectacular feast of flavors on your palate!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 envelopes D'Gari® gelatin chocolate flavor, 125 g
  • 1 envelope D´Gari® eggnog gelatin dessert, 125 g
  • 1 envelope D’Gari® pistachio gelatin dessert, 125 g
  • 1 envelope D´Gari® gelatin piña colada flavor, 125 g
  • 1 envelope D´Gari® gelatin strawberry flavor, 125 g
  • 1 envelope D´Gari® jelly flavor yoghurt blackberry, 125 g
  • 2 envelopes unflavored gelatin powder
  • purple food coloring
  • 70 milliliters water, to hydrate the gelatin
  • 6 cups milk, (1 1/2 liters)
  • 1 cup milk, (250 ml)
  • 1 cup milk, (250 ml)
  • 1 cup milk, (250 ml)
  • 1 cup milk, (250 ml)
  • 1 cup milk, (250 ml)
  • 2 cups colorful button-shaped chocolates, for decoration
  • collation, for decoration
Preparation
Low
  • For the chocolate gelatin; heat 6 cups of milk until it boils, add the packet of D’Gari® chocolate gelatin and mix until dissolved.
  • Pour the chocolate gelatin into a 20 cm diameter semi-sphere mold and refrigerate for 2 hours or until set.
  • With the help of acetate, form cones the size of an ice cream cone, tape them together and ensure they are airtight to prevent the gelatin from spilling.
  • For the rompope gelatin, heat 1 cup of milk until it boils, add the packet of D’Gari® rompope gelatin and mix until dissolved.
  • Place an acetate cone over a glass to hold it and prevent it from moving, pour in the rompope gelatin and refrigerate for 2 hours or until set. Unmold, cut the cones horizontally, and set aside.
  • For the pistachio gelatin; heat 1 cup of milk until it boils, add the packet of D’Gari® pistachio gelatin and mix until dissolved.
  • Place an acetate cone over a glass to hold it and prevent it from moving, pour in the pistachio gelatin and refrigerate for 2 hours or until set. Unmold, cut the cones horizontally, and set aside.
  • For the piña colada gelatin; heat 1 cup of milk until it boils, add the packet of D’Gari® piña colada gelatin and mix until dissolved.
  • Place an acetate cone over a glass to hold it and prevent it from moving, pour in the piña colada gelatin and refrigerate for 2 hours or until set. Unmold, cut the cones in half horizontally, and set aside.
  • For the strawberry gelatin; heat 1 cup of milk until it boils, add the packet of D’Gari® strawberry gelatin and mix until dissolved.
  • Place an acetate cone over a glass to hold it and prevent it from moving, pour in the strawberry gelatin and refrigerate for 2 hours or until set. Unmold, cut the cones in half horizontally, and set aside.
  • For the blackberry yogurt gelatin; heat 1 cup of milk until it boils, add the packet of D’Gari® blackberry yogurt gelatin, add a few drops of purple food coloring, and mix until dissolved.
  • Place an acetate cone over a glass to hold it and prevent it from moving, pour in the blackberry yogurt gelatin and refrigerate for 2 hours or until set. Unmold, cut the cones horizontally, and set aside.
  • Dissolve the D’Gari® gelatin in 70 ml of water, let it rest for 10 minutes. Melt for 15 seconds until it has a semi-melted consistency. Set aside.
  • Unmold the chocolate gelatin onto a base or plate, with the help of a brush, glaze the piñata with a bit of gelatin, stick the candies alternating colors, until covering ¾ of the sphere, place melted gelatin in the cones and attach the cones around the piñata.
  • Fill the gaps with the remaining candies, refrigerate for an hour. Decorate with candy, cut a slice, and enjoy.

Nutritional Information

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