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Pastel Rainbow Gelatin

Pastel Rainbow Gelatin

This Pastel Rainbow Gelatin features creamy layers and a delicate, wobbling texture that delights everyone. Its soft hues create a serene aesthetic for any table while offering a light, refreshing finish to your meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours 35 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 envelopes of unflavored gelatin (7g each)
  • 1 can (14 oz) of sweetened condensed milk
  • 1 can (12 oz) of evaporated milk
  • 1 cup of whole milk or a heavy cream splash
  • 4 cups of hot water, divided
  • Natural food coloring (pink, blue, yellow, and green)
  • 1 teaspoon of pure vanilla extract
  • A pinch of sea salt
  • Fresh berries or edible flowers (optional)

Method
 

  1. Prepare the Milk Base: Whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract.
  2. Bloom the Gelatin: Sprinkle two envelopes of unflavored gelatin over half a cup of cold water. Let it sit for five minutes, then add one cup of boiling water and stir until dissolved.
  3. Mix the White Layer: Pour the dissolved gelatin into your milk mixture and stir gently. Divide this mixture into two portions.
  4. Create the First Pastel Layer: In a separate bowl, dissolve one envelope of gelatin in half a cup of hot water. Add a drop of food color and a tablespoon of the milk mixture. Pour this into the bottom of your mold.
  5. First Chilling Phase: Refrigerate for 15-20 minutes.
  6. Layer the White Base: Ladle a thin layer of the plain white milk mixture over the first colored layer and chill again for 15 minutes.
  7. Repeat the Process: Alternate between colored layers (pink, blue, yellow, green) and white layers until all layers are made.
  8. Final Set: Cover the mold and refrigerate for at least 6 hours or overnight.
  9. Unmold with Care: Dip the bottom of the pan into warm water for 5-10 seconds and invert onto a chilled serving plate.

Notes

Store in refrigerator, good for up to five days. Avoid freezing.