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

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.