I always think of this dessert as a celebration on a plate. Gelatina de mosaico is colorful, creamy, and surprisingly simple to prepare. I love how the fruity gelatin cubes suspend perfectly inside the smooth milk gelatin, creating a beautiful mosaic pattern every time I slice it. It feels festive, nostalgic, and perfect for sharing at gatherings big or small.
Why You’ll Love This Recipe
I love this recipe because it looks impressive without being complicated. I can prepare most of it ahead of time, which makes entertaining stress-free. I also enjoy how flexible it is since I can mix and match gelatin flavors depending on the colors and tastes I want. It is sweet without being overwhelming and always a hit with both kids and adults.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
7 cups water, divided
3 boxes flavored gelatin (any colors or flavors I like)
1 ounce unflavored gelatin
1 cup half and half
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 teaspoon vanilla extract
Nonstick cooking spray
Directions
I start by preparing the flavored gelatins. For each box, I dissolve the gelatin using hot water and a reduced amount of cold water so it sets firmly. I pour each flavor into its own container and refrigerate it until fully set, preferably overnight.
Once the flavored gelatins are ready, I prepare the milk gelatin. I bloom the unflavored gelatin in cold water and let it sit until solid. While that rests, I blend the half and half, sweetened condensed milk, evaporated milk, and vanilla extract until smooth. I gently re-melt the bloomed gelatin and blend it into the milk mixture.
Next, I cut the flavored gelatins into small cubes. I lightly spray a bundt pan with nonstick cooking spray and begin assembling. I pour a thin layer of milk gelatin into the pan, scatter some gelatin cubes on top, then repeat the layers until everything is used. I refrigerate the assembled gelatina until completely firm.
To unmold, I gently loosen the edges, invert it onto a plate, and lift the pan away slowly. Then I slice and serve.
Servings And Timing
This recipe makes about 12 servings.
Prep time is around 30 minutes, active cooking time is about 10 minutes, and total time including chilling is roughly 12 hours and 40 minutes. I usually plan to make it the day before serving.
Variations
I sometimes use four different gelatin flavors instead of three for an even more colorful look. When I want a richer dessert, I replace the half and half with heavy cream. I also like experimenting with different molds, including square pans or individual cups for parties.
Storage/Reheating
I store gelatina de mosaico in an airtight container in the refrigerator for up to four days. I like to cover the surface with plastic wrap to prevent it from drying out. Since this is a chilled dessert, reheating is not needed or recommended.
FAQs
How Do I Keep The Gelatin Cubes From Melting?
I make sure the flavored gelatins are fully set and cold before cutting and assembling. I also work quickly when layering.
Can I Make This Dessert Ahead Of Time?
I love making it ahead since it actually sets better and slices more cleanly after sitting overnight in the fridge.
What Can I Use Instead Of Half And Half?
I often use whole milk for a lighter texture or heavy cream when I want it extra rich.
Why Is My Milk Gelatin Thickening While I Assemble?
This sometimes happens if the mixture cools too much. I simply whisk it gently until smooth again.
Can I Freeze Gelatina De Mosaico?
I do not recommend freezing it because the texture changes once thawed.
Conclusion
Gelatina de mosaico is one of those desserts that always brings joy to the table. I love how it combines creamy sweetness with bright fruity flavors, all wrapped up in a stunning presentation. Whether I am making it for a party or a family gathering, it never fails to impress and disappear quickly.
Gelatina de Mosaico is a vibrant Mexican dessert made with fruity gelatin cubes suspended in a creamy milk gelatin base. It’s colorful, festive, and perfect for parties or celebrations.
Total Time:12 hours 40 minutes
Yield:12 servings
Ingredients
7 cups water, divided
3 boxes flavored gelatin (colors/flavors of choice)
1 ounce unflavored gelatin
1 cup half and half
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 teaspoon vanilla extract
Nonstick cooking spray
Instructions
Prepare each flavored gelatin separately by dissolving one box in hot water, then adding a reduced amount of cold water. Pour into individual containers and chill until fully set (preferably overnight).
Once set, cut each flavored gelatin into small cubes and set aside.
In a small bowl, bloom the unflavored gelatin in cold water and let sit until firm.
In a blender or large bowl, combine half and half, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
Gently melt the bloomed unflavored gelatin (microwave or stovetop) and stir it into the milk mixture until fully combined.
Lightly spray a bundt pan or mold with nonstick spray. Pour a thin layer of milk gelatin, add some gelatin cubes, then repeat layering until all ingredients are used.
Refrigerate the assembled gelatina for at least 4–6 hours, or preferably overnight, until completely firm.
To unmold, gently loosen edges, invert onto a serving plate, and lift off the mold slowly. Slice and serve.
Notes
Use more gelatin flavors for a more colorful look.
Swap half and half with heavy cream for a richer version or whole milk for a lighter one.
Work quickly to prevent milk gelatin from thickening during assembly.
Use individual molds for portioned servings at parties.
