Deborah Dana

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Deborah Dana

DULCE DE LECHE MOSAIC GELATIN

Name: DULCE DE LECHE MOSAIC GELATIN
Prep time: 90 min
Cook time: 90 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 cans evaporated milk, for vanilla gelatin; 1 cup milk, for vanilla gelatin; 1 can condensed milk, for vanilla gelatin; 4 envelopes gelatin, for vanilla gelatin, hydrated and melted; 4 tablespoons vanilla essence, for vanilla gelatin; 2 cups milk caramel, for cajeta gelatin; 1 cup milk, for cajeta gelatin; 1 can evaporated milk, for cajeta gelatin; 4 envelopes gelatin, hydrated and melted; enough milk caramel, to decorate; 1/2 cups walnut, to decorate

1h 30 mins

Low

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Deborah Dana

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Our favorite flavors in a fun dulce de leche mosaic gelatin with vanilla; the perfect combination to share with family, it is also an extremely refreshing recipe, softest and creamiest gelatin you can ever eat.

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Ingredients

12 portions

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Preparation

Soak the unflavored gelatin in a little water. Vanilla’s and dulce de leche’s apart from each other. For the vanilla gelatin: blend the evaporated milk, whole milk, sweetened condensed milk, vanilla extract and the hydrated unflavored gelatin.

Spray a mold with cooking oil and pour the vanilla mixture in a mold and set aside in the fridge to set until curdled.

For the dulce de leche gelatin: blend the evaporated milk, whole milk, sweetened condensed milk, dulce de leche and the hydrated unflavored gelatin.

Spray a mold with cooking oil and pour half of the cajeta mixture into a mold and set aside in the fridge to set until curdled.

Turn out the vanilla gelatin and cut in cubes. Put them over the cajeta gelatin and cover with the rest of the tempered mixture. Chill for 2 hours or until curdled.

Turn the gelatin out by warming the molds slightly. Decorate with cajeta and pecans.