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Deborah

Deborah Dana
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Recipe of DULCE DE LECHE MOSAIC GELATIN
Deborah Dana
Deborah

Deborah Dana
Recipe of DULCE DE LECHE MOSAIC GELATIN
Deborah Dana
Deborah

Deborah Dana
Recipe of DULCE DE LECHE MOSAIC GELATIN
Deborah Dana
Deborah

Deborah Dana
Recipe of DULCE DE LECHE MOSAIC GELATIN
Deborah Dana
Deborah

Deborah Dana
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DULCE DE LECHE MOSAIC GELATIN

1 h 30 min
Easy
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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.
Learn more about Deborah Dana

Ingredients

12 servings
  • 2 cans of evaporated milk for vanilla gelatin
  • 1 Cup of milk for vanilla gelatin
  • 1 can of condensed milk for vanilla gelatin
  • 4 envelopes of unflavored gelatin for vanilla gelatin, hydrated and melted
  • 4 spoonfuls of vanilla essence for vanilla gelatin
  • 2 cups of cajeta - Mexican carmelized goat milk sweet for cajeta gelatin
  • 1 Cup of milk for cajeta gelatin
  • 1 can of evaporated milk for cajeta gelatin
  • 4 envelopes of unflavored gelatin hydrated and melted
  • enough of cajeta - Mexican carmelized goat milk sweet to decorate
  • 1/2 Cup of nut to decorate

    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.

    PRESENTATION

    On an extended dish, decorate with dulce de leche and chopped walnut.

    TIPS

    You can add natural vanilla pod.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    175
    kcal
    8.8%
    Carbohydrates
    27.7
    g
    9.2%
    Proteins
    4.0
    g
    8.1%
    Lipids
    6.2
    g
    9.5%
    Fiber
    0.3
    g
    0.7%
    Sugar
    20.9
    g
    23%
    Cholesterol
    10.7
    mg
    3.6%
    Esha
    Rate this Tip.
    Ratings (8)
    Luz De Luna
    26/01/2019 09:34:17
    Una delicia!!
    Susu Kafruni
    06/11/2018 18:38:59
    Exsilente
    Samira Cardona
    27/08/2017 09:23:53
    Buenisima!!! Solo creo que es mucha grenetina, queda un poco dura ponganle un poco menos!!!
    Talita Garza
    16/08/2017 22:17:40
    Se ve riquísimo! Gracias por compartir!
    Rodolfo Vera
    16/06/2017 10:42:47
    Salió excelente
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