Name: Vanilla, Strawberry, and Chocolate Gelatin
Prep time: 180 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1 cup condensed milk; 1 cup evaporated milk; 1 cup table cream; 1 cup cream cheese; 3 envelopes unflavored gelatin powder, (7 g each) hydrated and melted; 1 envelope strawberry gelatin, 25 g; 4 cups water, hot; 3 cups cow's milk; 1 tablespoon cocoa; 1/3 cups chocolate syrup; 3 envelopes unflavored gelatin powder, (7 g each) hydrated and melted

Preparation

Low

For the chocolate gelatin, heat the milk and dissolve the cocoa powder, chocolate syrup, and gelatin. Pour into the mold filling 1/3 of it and refrigerate until set. For the strawberry gelatin, dissolve the strawberry-flavored gelatin powder in hot water, cool to room temperature being careful not to set. Pour over the previously set chocolate gelatin filling another third and refrigerate until set.