This creamy gelatina de mazapan is made with the famous Mexican peanut candy blended with milk and combined with evaporated and condensed milk to make a delicious dessert!
Place the water in a bowl and combine it with the unflavored gelatin. Allow soaking for 10 minutes.
Coat or spray your gelatin mold with a little bit of oil and set aside.
Place mazapanes candy in a blender along with the whole milk. Blend until smooth.
Transfer the mazapan mixture to a pot and add evaporated milk, condensed milk, and vanilla extract. Mix to combine and allow to heat but don't bring to a boil.
Use the microwave or the method bain-marie to melt the hydrated gelatin.
Add the melted gelatin to the mazapan and milk mixture. Mix to combine and turn off the heat.
Carefully transfer the mixture to the prepared gelatin mold and allow to reach room temperature.
Cover the mold and place in the fridge overnight or until nicely firm and chilled.
When ready, unmold the gelatin in a serving platter and decorate with fresh fruit.
Notes
You will need enough unflavored gelatin to set about 6 cups of mixture, please refer to your gelatin package for accurate measurements for powdered gelatin or gelatine sheets.
Crumble the Mazapán candy finely before adding it to the milk mixture. This will help it blend properly and give the gelatin a smooth texture.
Don't overheat the mixture, overheating can cause it to lose the gelatin setting ability. Don't boil the mixture after adding the gelatin.
Make sure to coat or spray the mold with a little bit of oil, this will ensure your gelatin will come out of the mold easily.