Do you like fresas con crema? If you do, then this dessert is for you! Known as gelatina mosaico, or gelatin mosaic style, this fun dessert is tasty and beautiful. In light of Valentine’s Day this week, I decided to make my very own version of gelatina mosaico. I made it with red strawberry gelatin and a milky mixture to give it the crema taste we all love.
This is the perfect centerpiece for a Valentine’s, Galentine’s Day party or as a Spring dessert during your Easter egg hunt. This traditional dessert will delight kids and adults. Make it with your favorite gelatin colors to fit your party scene and watch it disappear in the hands of your hungry guests.
Ingredients
- 2 packages (0.6 ounces each) sugar free strawberry gelatin
- 4 cups boiling water
- 8 Strawberry or Raspberry NESTLÉ® OUTSHINE® Fruit Bars, melted, sticks removed and cooled (* small bars from variety pack)
- 5 envelopes (7 grams each) unflavored gelatin
- ½ cup water, warm
- 1 can (14 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ¼ cup COFFEE-MATE® natural bliss® Vanilla Flavor All-Natural Coffee Creamer
- 2 cups strawberries for garnish
Instructions
- Prepare strawberry gelatin according to package directions, using 4 cups boiling water and substituting the 2 cups cold water with melted Outshine bars. Once firm, cut into 1-inch cubes. Set aside.
- Spray a large gelatin (Bundt) mold with nonstick cooking spray; place greased mold in refrigerator.
- Mix unflavored gelatin in water. Let set for 8 minutes or until thickened. Combine sweetened condensed milk and evaporated milk in a large bowl. Whisk in Coffee-mate natural bliss Creamer and gelatin slowly until dissolved.
- Place half the strawberry gelatin cubes in the prepared mold. Pour in half the milk mixture and refrigerate for 5 minutes. Cream mixture will begin to set. Add remaining strawberry gelatin cubes and milk mixture and refrigerate for 3 hours or until gelatin is set.
- Gently press the edges of the gelatin to separate from the mold. Place a large serving plate over the mold and flip over to completely separate the gelatin from the mold. Place strawberries in the center of the mold.
- *Can also use 4 large OUTSHINE Fruit Bars.
This recipe was developed for Nestle’s El Mejor Nido.
