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Gelatina Artística - 3D Artistic Mexican Gelatin with Injected Flowers

Name: Gelatina Artística - 3D Artistic Mexican Gelatin with Injected Flowers
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 500 ml Water; 400 ml Coconut milk; 1 tsp Vanilla extract; varios colores Food colourings; 21 g Additional gelatine for flowers; 150 g Caster sugar; 100 g Additional sugar for flowers; 28 g Unflavoured gelatine powder

75 min (60 prep + 15 cook) Hard 12 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Clear gelatin with 3D flowers injected inside — a spectacular Mexican artisan celebration dessert.

About this recipe

Mexican gelatina artística is one of the most impressive forms of decorative confectionery in the world: a clear coconut milk or plain gelatin inside which three-dimensional coloured flowers are injected using special syringes, creating designs that float trapped within the jelly. It is a highly popular artisan tradition in Mexico for weddings, quinceañeras and celebrations.

History & Origin

Gelatin in Mexico has a long history beginning with the introduction of sugar and European-sourced gelatine in the nineteenth century. However, the artística gelatina with injected flowers is a completely Mexican innovation that emerged in the second half of the twentieth century, developed by artisan confectioners seeking to create visually striking desserts for weddings and quinceañeras. The technique of injecting three-dimensional flowers inside clear gelatin requires considerable skill: coloured gelatins must be prepared in a semi-solid consistency and then injected into the base gelatin with a syringe, petal by petal, creating flowers that appear three-dimensional from the outside. The most recognised gelatin artists in Mexico have elevated this technique to an almost sculptural level, creating multi-kilogram pieces with dozens of flowers of different types, colours and sizes that are genuine edible works of art. In recent years, Mexican gelatinas artísticas have gained international recognition through social media, with videos of their creation obtaining millions of views and bringing this artisan tradition to audiences worldwide.

Estimated cost

£9.00

Total cost

£0.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

150

Calories

Protein

23g

Carbohydrates

Fat

Fibre

30mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the base gelatin: bloom the gelatine in 60 ml cold water for 5 minutes. Heat the remaining water with the sugar until dissolved. Add the bloomed gelatine and stir until completely dissolved. Add the coconut milk and vanilla. Pour into the mould and refrigerate until half-set (consistency of raw egg white - about 40 minutes).
💡 The ideal mould is a round or square glass or plastic 20 cm mould, at least 10 cm deep.
2
Prepare the coloured gelatins for the flowers: divide 500 ml of hot water with gelatine and sugar into 4–5 small containers. Add food colouring (red, pink, yellow, green, purple) to each. Leave to cool at room temperature until semi-solid but still injectable (like a thick gel).
💡 The flower gelatins must be more concentrated than the base (more gelatine per volume of water) so they do not dissolve when injected.
3
When the base gelatin is half-set, begin injecting the flowers. Insert the syringe into the gelatin at the point where you want the flower centre. Inject the centre colour slowly, then the petals around it in an arc. Change colours to create multi-toned flowers.
💡 Practise the technique in a small glass of gelatin before working on the main mould.
4
Once all the flowers are complete, refrigerate the gelatin for at least 4 hours or overnight until completely firm.
5
To unmould: run a thin knife around the edges, briefly dip the mould in hot water for 5 seconds and invert onto a serving plate. Serve in slices.
💡 If it does not unmould easily, repeat the hot water bath - do not force it or it will break.