4 Atole Gelatin

Name: 4 Atole Gelatin
Prep time: 200 min
Cook time: PTnullM
Yield: 6
Cuisine: Mexicana
Ingredients: 3 cups milk, boiled, hot; for the nut atole; 47 grams atole, nut powder, (1 packet); 1 cup condensed milk, for the nut atole; 28 grams unflavored gelatin powder, rehydrated and melted in water, (4 packets); 3 cups milk, boiled, hot, for the strawberry atole; 47 grams atole, strawberry powder, (1 packet); 1 cup condensed milk, for the strawberry atole; 28 grams unflavored gelatin powder, rehydrated and melted in water, (4 packets); 3 cups milk, boiled, hot, for the vanilla atole; 47 grams atole, vanilla powder, (1 packet); 1 cup condensed milk, for the vanilla atole; 28 grams unflavored gelatin powder, rehydrated and melted in water, (4 packets); 3 cups milk, boiled, hot; for the cookie atole; 47 grams atole, cookie powder, (1 packet); 1 cup condensed milk, for the cookie atole; 28 grams unflavored gelatin powder, rehydrated and melted in water, (4 packets); cooking spray, to grease the mold; guava, quartered, for decoration; strawberries, quartered, for decoration; peppermint, leaves, for decoration

Yamilette González

This easy gelatin recipe combines the best of strawberry, vanilla, cookie, and nut atole. It's an amazing option to prepare at home, and it can also be sold, as it is very easy and practical. This innovative 4-layer gelatin has different flavors and textures that will drive anyone crazy.

Reviewed by Editorial Team of Kiwilimón

Published: 21-12-2020

Preparation

3h 20 mins

Low

Dissolve the nut atole powder in a bowl with hot milk using a whisk. Add the sweetened condensed milk and the dissolved gelatin until incorporated. Repeat the same action with the strawberry atole powder, vanilla atole powder, and cookie atole powder. Grease a silicone gelatin mold of approximately 21 cm in diameter. Pour a layer of nut atole until covering a quarter of the container, using a ladle or measuring cup. Refrigerate until set. Once the first layer is set, pour a quarter of the strawberry atole, refrigerate until set. Do the same with the vanilla atole and the cookie atole, remember to refrigerate between layers. Decorate with quartered guava, quartered strawberry, and mint leaves. Serve cold.