‹ Back

 

Mexican Milk Gelatin

 

Ingredients:

1 Cup Cold Water

4 Tablespoons Unflavored Gelatin

4 Cups of Milk

2 large Mexican Cinnamon Sticks broken in half

28 Oz Sweetened Condensed Milk

1 1/2 Cups Heavy Cream

2 teaspoons Vanilla Extract (Optional: add 1 teaspoon of vanilla powder)

 

Directions:

Bloom 4 Tbsp of unflavored gelatin in a cup of cold water and set aside.

In a saucepan, bring milk to a boil. Add the cinnamon and reduce to a simmer for 4-5 minutes. Then remove from heat. Carefully remove the cinnamon sticks and add in the gelatin mixture, stirring until dissolved.

Mix in vanilla bean powder, if using, stirring gently. Add in sweetened condensed milk, heavy cream, and vanilla extract. Stir until incorporated. Strain your mixture through a fine-mesh strainer into a large bowl where it will cool for about 10 minutes.

Pour the mixture into your mold of choice. A bundt pan can give a nice presentation. You may wish to experiment with smaller single serving ramekins or silicone molds. Refrigerate for 5 hours or until firm.

To unmold your milk jello, run a thin knife around the edge of the mold. Place a plate over the mold and flip it over. Your jello should slide out and be ready to serve.

This dessert pairs well with fresh berries. You can also substitute other flavored extracts with or without the cinnamon stick, or add vanilla bean powder near the end of the simmer.