Sunday, September 27, 2009

Gelatina Mosaica

Thanks to
Amy Hernandez for this recipe. I have been looking for this recipe because I really love it. Gelatina mosaica (mosaic gelatin) is a beautiful and delicious dessert for any occasion. I had it once in a Filipino gathering. A filipino friend brought it. I always prepare gelatin for dessert but not this kind. I serve only the simple gelatin that comes in packs which is dissolved in water then cooled in the fridge. I sometimes add fruit cocktail for additional flavor. This recipe uses the milk gelatin as a base to which the colored gelatins are added.

4 (3 oz) packages of colored gelatin*
3 cups whole milk
1 whole stick of Mexican cinnamon, broken into pieces
4 individual packages of Knox unflavored gelatin
1 cup cold water
1 (14oz) can condensed milk
1 tsp almond extract
spray oil
standard-sized Bundt pan or other special gelatin mold of equivalent size

*Color assortment is completely based on personal preference. Four different colors work well for a general mosaic, but for specific holidays such as Christmas and July the 4th, using the equivalent amount (4 boxes) of only 2 colors may be more suitable. An example would be for Christmas: use 2 boxes of red and 2 boxes of green to make up the total of 4 boxes of gelatin.

Approximately 6 hours ahead (or the day before), prepare 4 packages of colored gelatin using 1 cup boiling water and ¾ cup cold water (instead of the standard 1 cup boiling and 1 cup cold water). This will make the gelatin slightly firmer. Pour into square or rectangle pans or containers and chill until firm.

Once colored gelatins are firm, begin with the milk gelatin by adding 3 cups whole milk and cinnamon stick to a medium-sized saucepan and bring to a boil. Meanwhile, pour condensed milk into a medium-sized bowl. Add almond extract and stir to mix. Set aside. In a large measuring cup, mix together 4 unflavored gelatin packets to 1 cup cold water and stir until dissolved. Add gelatin mixture to condensed milk and mix well.

Remove boiling milk from the stove and strain through a fine-meshed sieve to remove cinnamon particles. Discard cinnamon pieces. Pour strained milk and cinnamon mixture into condensed milk mixture and stir until completely combined. Allow mixture to cool to room temperature.

Once milk gelatin is cooled to room temperature, spray Bundt pan or gelatin mold well with spray oil and set aside. Cut colored gelatins into small cubes and gently add cubes to the mold, alternating colors for desired effect. Carefully pour milk gelatin into mold and shake gently to distribute milk. Place in refrigerator to set up. Once firm, unmold by placing mold into warm water (about half-way up the side of the mold) for 3 to 5 seconds. In addition, you can also run a dull knife around the edge of the mold if it will not damage the design of the gelatin. Invert mold onto plate and serve.

Note: When unmolding, take care to not heat mold for too long in the warm water as this will cause the gelatin to melt. This is especially true if the design of your mold is more intricate in nature.

No comments: