Alejandra Cota

Recipes:

2 Photos

Upload your Photo

Alejandra Cota

Creamy Lime Mosaic Gelatin

Name: Creamy Lime Mosaic Gelatin
Prep time: 240 min
Cook time: 240 min
Yield: 10
Cuisine: Mexicana
Ingredients: 3 cups cream cheese, for the carlota; 1 1/2 cups lemon juice, for the carlota; 1 cup evaporated milk, for the carlota; 2 cups condensed milk, for the carlota; 1/4 cups gelatin, hydrated and melted, for the carlota; 3 pipes Marie biscuit, for the carlota, 170g each; 2 cups cream cheese, for gelatin; 2 cups evaporated milk, for gelatin; 1 cup lemon juice, for gelatin; 2 cups condensed milk, for gelatin; 1 tablespoon edible food coloring, hydrated and melted, for gelatin; 1/2 cups gelatin, green, for gelatin; enough whipped cream, to decorate; enough yellow lemon, and green, cut into slices, to decorate; enough Marie biscuit, mini, to decorate

Half

8 comments

Alejandra Cota

	358
Favorites

Collections

Glider

Super List

Upload a picture

To print

Can you imagine combining your two favorite desserts into one? Yes you can, and we tell you how! Make this recipe for Creamy Lime Mosaic Gelatin to have the perfect mixture of a creamy gelatin and a classic carlota. Best of all, to make this easy gelatin you will only need to liquefy and refrigerate. In addition, it is recommended that when you unmold the gelatin, you add 20 to 30 grams of unflavored gelatin per liter of gelatin.

Learn more about Alejandra Cota

Ingredients

10 portions

Select all ingredients

Preparation

Blend the cream cheese with the lemon juice, evaporated milk, condensed milk and the grenetine in the form of thread until a smooth mixture is obtained.

In a mold with plastic wrap, arrange a layer of cookies and cover with a bit of the mixture that you liquefied. Repeat until you get several layers and fill the mold. Refrigerate until set, unmold and cut into medium cubes.

Meanwhile, blend the evaporated milk, the cream cheese, the lemon juice, the condensed milk, the unflavored gelatin slowly and the coloring.

In a gelatin mold previously greased, add the cubes of lemon carotta and fill with the creamy gelatin. Refrigerate until completely set and unmold.

Decorate the jelly with the whipping cream, the lemon slices and the cookies. It serves.

PRESENTATION

Decorate with whipped cream rosettes and slices of yellow and green lemon, also add a few Marias cookies.

TIPS

For a gelatin mold it is recommended that you add 20 to 30 grams of unflavored gelatin per liter of gelatin. If it starts to set, put it for a few seconds in the microwave to melt it to recover the liquid state you need for the preparation.