Gelatina De Leche Milk Jello Recipes

GELATINA DE LECHE-MEXICAN MILK JELLO

Steps:

• 1. In a small bowl add 1 1/2 cups of hot water, add the envelopes of gelatin and mix well. Set aside. **evaporated can size is 12 fl oz. condensed milk is 14 fl oz**
• 2. Mix remaining ingredients in a sauce pot and put on medium heat, stirring constantly just prior to boiling. Now spoon in gelatin mix, (it will be pretty firm) and stir constantly for about 5 minutes and move away from stove. Let it cool down, but do mix once in a while. Once cool mix one final time, and pour into your mold. Refrigerate until Jello is nice and firm.

GELATINA DE MOSAICO

Steps:

• Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
• In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 1 hour.
• After the jellos have been in the fridge for 30 minutes, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water. Set aside for about 5 minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
• Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
• Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in the 9 × 13-inch pan. Pour the milk jello over the cubes.
• Refrigerate until set and firm, 2 to 3 hours.
• When you're ready to serve, invert the gelatina onto a cutting board, cut into 3- to 4-inch cubes, and place on a serving platter.

GELATINA DE NARANJA CON LECHE

Steps:

• TO MAKE THE VANILLA GELATIN, combine the egg yolks, sugar, and milk in a medium heavy pot. Scrape the vanilla bean into the pot, add the pod, and cook over medium heat, stirring, until it starts to boil. Remove from the heat and allow to cool for 10 minutes. Remove and discard the pod. (If the mixture curdles and looks a bit like scrambled eggs, simply blend with a handheld mixer or pour into a blender.)
• Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften. Add to the warm custard, stirring until the gelatin dissolves. Pour into 8 glasses, filling almost halfway up. Refrigerate until set, 2 to 3 hours.
• TO MAKE THE ORANGE GELATIN, combine 3/4 cup of the orange juice and the sugar in a medium saucepan over low heat, and cook, stirring, until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
• Sprinkle the gelatin over the water in a small bowl and let sit for a couple of minutes to soften. Add to the warm juice and sugar mixture, stirring until the gelatin dissolves. Add the remaining 1 cup orange juice and stir to combine. Pour over the vanilla gelatin (once it's completely set) and refrigerate until fully set, 2 to 3 hours.
• You can use Rompope (page 32) in place of the vanilla gelatin for added depth of flavor. Make the rompope as directed, then follow the recipe above from step 2 on.