Colourful mosaic jelly with cubes of different flavours set in a creamy base.
About this recipe
Gelatina de mosaico is a vibrant, festive dessert featuring cubes of multi-coloured, multi-flavoured jelly suspended in a creamy condensed milk base. A showstopper at children's parties and family gatherings throughout Mexico, it is as visually stunning as it is delicious. Turned out from its mould, it reveals a dazzling stained-glass pattern of colour.
History & Origin
Gelatina de mosaico is a twentieth-century Mexican creation that reflects the creativity and love of colour in Mexican culture. It emerged when flavoured gelatine powders became popular in Mexican households from the 1950s onwards, and housewives began experimenting by combining colours and flavours in a single spectacular dessert. México is one of the world's largest consumers of gelatine, and the Mexican gelatine culture has developed artistic creations ranging from mosaics to three-dimensional floral gelatines injected with a needle. Mosaic gelatine is the favourite dessert at children's parties, school gatherings and family celebrations, and it is proudly presented in ring moulds that, when turned out, reveal a kaleidoscope of colours.
Estimated cost
£8.69
Total cost
£0.87
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
393
Calories
7g
Protein
57g
Carbohydrates
15g
Fat
2g
Fibre
163mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare each flavoured jelly separately: dissolve each sachet in 250 ml of hot water, stir well and add 250 ml of cold water. Pour each one into a separate flat container. Refrigerate all of them for at least 2 hours until firmly set.
💡 Use flat-bottomed containers of the same size so the cubes come out uniform.
- 2
Once firm, turn out the jellies and cut them into cubes of roughly 2 cm. Place all the coloured cubes mixed together into a large jelly mould or bundt tin.
- 3
Bloom the gelatine by sprinkling it over 100 ml of cold water. Leave for 5 minutes until it swells.
- 4
Melt the bloomed gelatine in a bain-marie or in the microwave for 20 seconds until liquid. It must not boil.
- 5
In a bowl, mix the condensed milk with the double cream. Add the dissolved gelatine and stir well until everything is smoothly combined. Allow the mixture to cool to room temperature.
💡 If the creamy base is too hot when you pour it in, it will melt the jelly cubes.
- 6
Pour the warm creamy mixture over the coloured cubes in the mould, making sure it fills all the gaps between the cubes.
- 7
Refrigerate for at least 4 hours or overnight until completely set. To turn out, briefly dip the mould in hot water and invert onto a serving plate. Serve in slices.
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