Gelatina is a widely popular childhood Mexican dessert. Gelatina can be found in vibrant colors, flavors, colors, and various shapes for every season and holiday.
My peach gelatina is made from peach gelatin cubes, combined with a creamy gelatin made with sweetened condensed milk, lemon extract and unflavored gelatin.
Drizzled with a fresh peach sauce and diced peaches peach gelatina is the sweetest ending to the day.
Gelatina is a dessert served at birthday parties, baby showers or any occasion where friends and family gather to celebrate. Made with different flavors to resemble a multi-color mosaic. Gelatina de mosaic is made with various flavors, once firm sliced into cubes and placed in molds, topped with a creamy gelatina made with sweetened condensed milk.
Gelatinas are overflowing with creativity. They can made into any shape, size, color, flavor, and fantastical details. IN Mexico gelatina is considered a form of art.
Mexican street vendors sell mini gelatina in cups outside of schools, hospital, church after Sunday mass. You can also find gelatina sold at bakeries, restaurants and sold by home cooks.
Peach Gelatina
Gelatina is a widely popular childhood Mexican dessert. Gelatina can be found in vibrant colors, flavors, colors, and various shapes for every season and holiday.
My peach gelatina is made from peach gelatin cubes, combined with a creamy gelatin made with sweetened condensed milk, lemon extract and unflavored gelatin.
Drizzled with a fresh peach sauce and diced peaches peach gelatina is the sweetest ending to the day.
Serves 6
Non-stick cooking spray
1 (3 oz.) box peach flavored gelatin
1 cup cold water
1 cup hot water
1/2 cup room temperature water
2 (.25 oz each) packets unflavored gelatin
1 (12 oz.) can condensed milk
1 teaspoon lemon extract
1 cup warm water
2 medium peaches, sliced, pit removed
2 teaspoon lemon juice
1/4 cup sugar
1/4 cup water
Diced peaches for serving
Lightly coat a loaf pan with nonstick cooking spray. Add peach gelatin mix to a bowl, add hot water, whisk until all gelatin dissolves. Whisk in cold water, pour into loaf pan and refrigerate until firm, about 4-6 hours.
Once peach gelatin is firm, with a butter knife slice peach gelatin into cubes and carefully remove from loaf pan. Return peach gelatin cubes to loaf pan, place in fridge until ready to use.
Once peach gelatin is firm, begin making milk gelatin. Pour room temperature water into a small bowl, add unflavored gelatin packets, stir with a fork. Let stand 3 minutes.
To a blender add condensed milk, lemon extract, warm water, and unflavored gelatin. Blend until smooth.
Lightly spray a mini-Bundt pan with non-stick cooking spray. Evenly divide peach gelatin cubes between mini-Bundt molds. Slowly pour milk gelatin mixture over peach gelatin cubes, place in fridge to firm 6 hours to overnight.
To a blender add sliced peaches, lemon juice, sugar, and water. Blend until smooth. Place peach sauce in fridge until ready to serve.
When ready to serve, run a knife gently around edge of mini-Bundt mold to help release gelatina. Place gelatina on plate, drizzle with peach sauce and garnish with diced peaches.
Fun desserts also made in collaboration with Imperial Sugar –
Tascalate, a refreshing cocoa drink
Brown Sugar Carnitas, made in the slow cooker
Tepache, a fermented drink made from pineapple rinds
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