← Nouns Cooking · Mexican

Ingredients

• 3 packets of flavoured jelly (about 85 g each), different colours
• 750 ml boiling water (250 ml per packet)
• 2 tbsp unflavoured powdered gelatine
• 120 ml cold water
• 1 can tin evaporated milk (354 ml)
• 1 can tin sweetened condensed milk (397 g)
• 250 ml media crema or single cream
• 250 ml Milk
• 1 tsp Vanilla extract
• a little neutral oil for the mould

Method

1. Dissolve each packet of jelly in 250 ml boiling water in its own shallow container. Chill for 2–3 hours, until firm, then cut into 2 cm cubes.
2. Lightly oil a 2.5 litre bundt or ring mould and scatter in the jelly cubes, mixing the colours.
3. Sprinkle the unflavoured gelatine over the cold water and leave for 5 min to swell. Warm it gently over low heat for 1–2 min, stirring, until completely clear; don’t boil.
4. Whisk the evaporated milk, condensed milk, cream, milk and vanilla together, then whisk in the warm gelatine.
5. Pour the milk mixture over the jelly cubes and chill for at least 4 hours, until fully set.
6. To unmould, dip the mould in hot water for 10 seconds, put a plate on top and flip. Slice with a wet knife.

Tips

• Gelatine is made from animal collagen, so this isn’t vegetarian; agar-based jelly and agar powder make a vegetarian version.
• Let the milk mixture cool to room temperature before pouring, or it can melt the cubes.

Sources

Written in our own words after cross-checking these recipes:

My Latina Table Pati Jinich Mexico in My Kitchen