x
Mónica

Mónica Mateos

ImagenReceta
3 Photos
x
Select File


Validate Cancel
3

Fruit Punch Mosaic Gelatin

3h
40 mins
Low
109
Favorites
Collections
Glider
Super List
Upload a picture
To print
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?
Learn more about Mónica Mateos

Ingredients

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

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Panqué Style Fruit Cake

0 Comments

Jelly Thread with Fruits

16 Comments

Pina Colada Mosaic Gelatin

8 Comments

Fruit Cake with Yoghurt

5 Comments

Inverted Gelatin Mosaic

30 Comments
ADVERTISING
ADVERTISING
ADVERTISING