Name: Mosaic Gelatin of Fruit Punch
Prep time: 220 min
Cook time: 40 min
Yield: 10
Cuisine: Mexicana
Ingredients: 8 cups water; 2 cinnamon sticks; 1 piloncillo; 1 cup tejocote, 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 dried fruit, of apricot; 1/4 cups hibiscus flower; 1 star anise pod; 5 envelopes unflavored gelatin powder, hydrated and melted, for the punch gelatin; 2 cups water, hot, for the tamarind gelatin; 1/4 cups tamarind concentrate, for the tamarind gelatin; 1 cup liqueur, of guava, for the tamarind gelatin; 5 envelopes unflavored gelatin powder, hydrated and melted, for the tamarind gelatin; 2 cups cream cheese, for the milk gelatin; 2 cups evaporated milk, for the milk gelatin; 1 cup condensed milk, for the milk gelatin; 1 tablespoon vanilla essence, for the milk gelatin; 2 teaspoons orange zest, for the milk gelatin; 5 envelopes unflavored gelatin powder, hydrated and melted; cherry , for decoration; guava, for decoration; peppermint, for decoration

Preparation

40 mins

Low

For the punch, in a small pot, boil the water with cinnamon, piloncillo, tejocotes, sugar cane, apple, guava, orange, dried apricots, hibiscus flower, and anise, until they release their flavors and the fruit is soft. Strain the previous preparation, 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.