Mexican jello is a dessert that is served mostly at birthday parties. Is made with different flavors of gelatine to resemble a multi-colored mosaic. This jello is so fun and festive!
5small packages of flavored gelatin(about 3 oz each)
14ozcondensed milk(1 can)
12ozevaporated milk(1 can)
2 ¼cupwhole milk
12sheetsunflavored gelatin(or 4 Tablespoons of powdered gelatin)
1tspvanilla extract
Instructions
Make the flavored gelatines following the instructions in the package.
Pour each gelatin into separate containers, cover, and refrigerate overnight.
When firm enough, unmold the gelatines and cut them into cubes.
Place them in a large mixing bowl and keep them refrigerated until needed.
Make the milk jello:
Place the unflavored gelatine in a small bowl and add ½ cup of cold water.
Mix well to combine and allow to hydrate for 5 minutes.
Pour whole milk, evaporated milk, and condensed milk into a large mixing bowl.
Add vanilla extract and mix until combined.
Microwave the unflavored gelatine for 10-15 seconds or until melted.
Add the unflavored gelatine to the 3 leches mixture and whisk until combined.
Assemble the mosaic jello
Fill 12 cups to half their capacity with jello cubes. You can also use a bundt pan, in that case, first grease it a little bit with oil so it will be easier to unmold.
Pour over the gelatin cubes some of the milk mixture, but do not fill the cup completely.
Add more jello cubes and shake the cups a bit to allow the milk mixture to fill all gaps.
Finish with milk jello mixture.
Fill the other cups until all ingredients are gone.
Cover the cups with cling film and refrigerate from 3 to 4 hours or overnight.
Notes
You will need enough unflavored gelatin to set about 5 cups of liquid. Check up the brand you're using an adjust the quantity as needed.
Make the flavored jello the night before you intend to serve this dessert, so they will have time to set up nicely.
You can make this jello with the flavors and colors of your preference.
If you want to use an individual jello mold just make sure to lightly grease it with a bit of oil so it will be easier to remove the jello.
You can also use the bain-marie method and melt the unflavored gelatine over medium-low heat on the stovetop.
Use a neutral-flavored oil to coat the mold, such as canola or sunflower oil.