Description
A festive and colorful gelatin dessert featuring cubes of flavored gelatin suspended in a creamy rompope (Mexican eggnog) gelatin base.
Ingredients
Scale
- 1 (7 gram) package unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups hot water
- 1 (3 ounce) package lime flavored gelatin
- 1 (3 ounce) package cherry flavored gelatin
- 1 (3 ounce) package orange flavored gelatin
- 1 (3 ounce) package grape flavored gelatin
- 2 (7 gram) packages unflavored gelatin
- 1 (12 fluid ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 cup rompope (Mexican eggnog)
- 1 teaspoon vanilla extract
Instructions
- Lightly grease a 9×13 inch baking dish.
- In a medium bowl, sprinkle 1 (7 gram) package unflavored gelatin over 1/2 cup cold water. Let stand for 5 minutes to soften.
- Add 1 1/2 cups hot water to the softened gelatin and stir until completely dissolved.
- Divide the dissolved gelatin mixture evenly among four separate bowls.
- In each bowl, dissolve one package of flavored gelatin (lime, cherry, orange, grape) into the gelatin mixture, stirring until fully dissolved.
- Pour each colored gelatin mixture into separate shallow dishes or small baking pans.
- Refrigerate for at least 4 hours, or until firm.
- Once firm, cut each colored gelatin into 1/2-inch cubes. Gently mix the different colored cubes together and arrange them evenly in the prepared 9×13 inch baking dish.
- In a small saucepan, sprinkle 2 (7 gram) packages unflavored gelatin over 1/2 cup cold water. Let stand for 5 minutes to soften.
- Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from heat and let cool slightly.
- In a large bowl, whisk together evaporated milk, sweetened condensed milk, rompope, and vanilla extract.
- Slowly pour the slightly cooled dissolved gelatin into the milk mixture, whisking constantly to combine thoroughly.
- Carefully pour the rompope mixture over the colored gelatin cubes in the baking dish, ensuring the cubes are evenly coated and suspended.
- Refrigerate for at least 6 hours, or preferably overnight, until the gelatin is completely set.
- To serve, cut into squares and enjoy.
Notes
- For easier cutting, lightly spray the molds or dishes with cooking spray before adding the gelatin.
- Ensure the unflavored gelatin for the rompope mixture is not too hot when added to the milk, as it can curdle the milk.
- This dessert is best made a day in advance to allow for proper setting.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 45g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 25mg
Keywords: mosaic gelatin, rompope, Mexican dessert, gelatin, colorful dessert, no-bake dessert