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Mosaic Jell-O - Pati Jinich

Mosaic Jell-O - Pati Jinich

Discover the vibrant colors and creamy textures of this stunning Mosaic Jell-O - Pati Jinich recipe. This Mexican classic combines fruit-flavored gelatin cubes nestled in a silky, sweet milk base, creating a refreshing dessert for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 6 hours 50 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: Mexican
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 packets Assorted Fruit Gelatin (Strawberry, Lime, Orange, Grape)
  • 4 envelopes Unflavored Gelati
  • 1 can Sweetened Condensed Milk (14oz)
  • 1 can Evaporated Milk (12oz)
  • 1 cup Media Crema (or Heavy Cream)
  • 1 tablespoon Vanilla Extract
  • Water (as needed)

Method
 

  1. Prepare the colored gelatin packets separately according to package instructions, reducing the water by half a cup for each packet.
  2. Pour each color into shallow containers and refrigerate for at least 4 hours until firm.
  3. Cut the firm gelatin into small, uniform cubes and mix them gently in a large bowl.
  4. Bloom the unflavored gelatin in cold water for 5-10 minutes.
  5. In a saucepan, dissolve the bloomed unflavored gelatin in evaporated milk over low heat, stirring constantly.
  6. Remove from heat and add sweetened condensed milk, media crema, and vanilla extract; mix until smooth.
  7. Allow the mixture to cool to room temperature.
  8. Grease a large Bundt pan with neutral oil and layer the colored cubes evenly.
  9. Carefully pour the cooled cream mixture over the cubes, nudging as necessary.
  10. Refrigerate for at least 6 hours, preferably overnight.
  11. To unmold, dip the bottom in warm water for 10 seconds, then flip onto a serving plate.

Notes

Ensure that the cream base reaches room temperature to prevent melting the colored cubes. Store in the refrigerator and consume within 5 days.