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Fruit Punch Mosaic Gelatin

3 h
40 min
Easy
37
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We give you the most original dessert recipe for this Christmas season.This Fruit Punch Mosaic Gelatin is a very different and light dessert. It tastes like you're having a cup of warm traditional fruit punch.

The taste of tamarind gelatin with guava gelatin makes this Fruit Punch Mosaic Gelatin delicious. This dessert is perfect for you to prepare it in your next posada or if you prefer as a Christmas dessert. Had you ever thought about making desserts with punch?
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Ingredients

10 servings
  • 8 cups of Water
  • 2 pieces of cinnamon stick slices
  • 1 piece of piloncillo
  • 1 Cup of Mexican hawthorn peeled
  • 1 Cup of sugar cane cut into sticks
  • 1 Cup of apple cut in half
  • 5 pieces of guava peeled and cut in half
  • 1 piece of orange cut in half
  • 1 Cup of orejones from chabacano
  • 1/4 of Cup of Hibiscus flower
  • 1 piece of star anise
  • 5 envelopes of unflavored gelatin hydrated and melted, for the punch gelatin
  • 2 cups of Water hot, for tamarind gelatin
  • 1/4 of Cup of tamarind concentrate for tamarind gelatin
  • 1 Cup of liqueur of guava, for tamarind gelatin
  • 5 envelopes of unflavored gelatin hydrated and melted, for tamarind gelatin
  • 2 cups of cream cheese for milk gelatin
  • 2 cups of evaporated milk for milk gelatin
  • 1 Cup of condensed milk for milk gelatin
  • 1 tablespoon of vanilla essence for milk gelatin
  • 2 teaspoons of Orange zest for milk gelatin
  • 5 envelopes of unflavored gelatin hydrated and melted
  • enough of cherries to decorate
  • enough of guava to decorate
  • enough of Fresh mint to decorate

    Preparation

    For the punch, in a pot boil the water with cinnamon, piloncillo, Mexican howthorn, cane, apple, guava, orange, dried apricots, the flower of Jamaica and anise, until they release their flavors and the fruit is soft.
    Strain the previous preparation by reserving the fruit and the liquid separately. Mix the punch with the melted and hydrated gelatin. Pour into a mold and refrigerate until set. Cut into cubes and set aside.
    For the tamarind gelatin, mix the hot water with the tamarind concentrate, the guava liquor and the unflavored gelatin, pour into a mold and refrigerate until set, remove, cut into cubes and reserve.
    For milk gelatin, blend cream cheese, evaporated milk, condensed milk, vanilla essence until a homogeneous mixture is obtained. Add the unflavored gelatin and the zest and fold in the mixture.
    In a gelatin mold previously greased, pour the gelatin cubes of punch and tamarind. Fill with the milk gelatin and refrigerate until completely set, unmold, fill the center with the cooked fruit from the punch, cherries, guavas and fresh mint.

    PRESENTATION

    Serve with cooked fruit from punch in the center.

    TIPS

    To speed up the setting, freeze the gelatin, but be very careful to check it to avoid freezing.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    648
    kcal
    32%
    Carbohydrates
    87.9
    g
    29%
    Proteins
    9.6
    g
    19%
    Lipids
    23.9
    g
    37%
    Fiber
    3.9
    g
    7.8%
    Sugar
    82.8
    g
    92%
    Cholesterol
    82.9
    mg
    28%
    Esha
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