Gelatinas (gelatins) are popular desserts in Mexico. They’re festive and inexpensive, often molded into shapes. I prepare mine using silicon molds made in Italy by a company called Silikomart. The recipe below is a simple family recipe for a Gelatina de Frambuesa (raspberry gelatin).
1 tbsp. (one envelope) unflavored gelatine
1/4 cup cold water
1/2 can (about 200 g) sweetened condensed milk
1/2 cup fresh raspberry purée
3/4 cup milk
- Blend the sweetened condensed milk, milk, and raspberry purée. Set aside.
- Sprinkle gelatin over cold water in a small saucepan; let stand for one minute. Heat until boiling and stir until gelatin completely dissolves. Add to milk mixture. Note: total liquid should equal two cups.
- Pour into mold and refrigerate until completely set.
There are countless ways to vary this recipe. For example, substitute the 1/2 cup raspberry purée with another fruit purée (e.g., strawberry, mango, pear, etc.). Alternately, try making the gelatina with coffee or Rompope, adding a dash of vanilla.