Tres Leches and Strawberry Mexican Gelatin

Name: Tres Leches and Strawberry Mexican Gelatin
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Ingredients: 1 cup whole or 2-percent milk; 1 14-ounce can sweetened condensed milk; 1 12-ounce can evaporated milk; 2 teaspoons vanilla extract; 2 envelopes unflavored gelatin powder (or about 2 tablespoons); 1/2 cup lukewarm water; 2 cups cranberry or pomegranate juice; 2 envelopes unflavored gelatin powder (or about 2 tablespoons); 1/2 cup lukewarm water; 1/2 pound strawberries (stemmed, rinsed and quartered)

Gelatina de Tres Leches con Fresas

Recipe Yield

8 servings

Cooking time

2 hours 40 minutes

Rate this recipe

4.50 from 6 votes

Ingredients

For the tres leches gelatin:

1 cup whole or 2-percent milk
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
2 teaspoons vanilla extract
2 envelopes unflavored gelatin powder or about 2 tablespoons
1/2 cup lukewarm water

For the strawberry gelatin:

2 cups cranberry or pomegranate juice
2 envelopes unflavored gelatin powder or about 2 tablespoons
1/2 cup lukewarm water
1/2 pound strawberries stemmed, rinsed and quartered

To Prepare

To prepare the tres leches gelatin:

Bring 1 cup of milk to a boil in a medium saucepan. Reduce heat to medium-low and allow the milk to simmer for 5 minutes. Add the sweetened condensed milk, evaporated milk and vanilla extract, and stir to combine. Increase the heat to medium-high to return to a simmer, then reduce to medium-low and let simmer for 5 more minutes. Remove from heat and pour into a large mixing bowl.
Pour 1/2 cup of lukewarm water into a medium bowl and add 2 envelopes of unflavored gelatin. Stir until well combined, then let it rest until the mixture puffs up (it will increase slightly in volume and appear as if it’s solidifying) – approximately 4 to 5 minutes. Meanwhile, fill a small saucepan with 2 to 3 inches of water and bring to a simmer over medium-low heat. Place the bowl with the puffed-up gelatin mixture on top of the saucepan with the simmering water. Let it rest there, stirring occasionally, until the gelatin has completely dissolved and the mixture has a barely amber color – approximately 3 to 4 minutes. Remove from heat.
Pour the dissolved gelatin into the bowl with the tres leches mixture and stir to combine.

To prepare the Strawberry Gelatin:

Pour the juice into a large mixing bowl. Repeat the same process to mix and dissolve the gelatin as outlined in the second paragraph above. Pour the dissolved gelatin into the juice and stir to combine.
To layer your tres leches and strawberry gelatin: In plastic cups or single-portion gelatin molds, use a liquid measuring cup or small pitcher to fill about 1/3 of each cup with the tres leches mixture. Place the cups into the refrigerator until the gelatin sets (appears solid and does not slosh when moved), about 20 to 30 minutes. Do not put the bowls with your remaining tres leches mixture and juice mix in the refrigerator.
Remove the cups from the refrigerator and pour the juice mixture on top of the tres leches, filling about another 1/3 of the cup, and add some strawberry pieces. Cover the cups with plastic wrap, return them to the refrigerator, and let chill for at least 2 hours before serving.
(You are at free will to play with your combinations! You can decide how many layers - one or ten! - and how thick or thin you want to make them. You can choose which flavor you want to start with, or if you want to alternate. Continue until you are done using all of the flavored mixes.)
If you want to use a large 8- to 10-inch serving mold, fill it halfway with tres leches mix and refrigerate until set, about 20 to 30 minutes. Then pour the juice mixture on top and carefully add the strawberry pieces. Refrigerate for at least 2 hours before unmolding. It should be firm and not feel sticky or sag, and it should slide easily out of the mold with a few gentle shakes.
Hint: If your gelatin mixtures start to solidify while you are waiting for layers to set in the refrigerator, not to worry! Adding a little at a time, stir water into the mixture until it becomes liquid, again.

Comments

28comments inTres Leches and Strawberry Mexican Gelatin

Getsemani

Apr 09

I made Fanny’s mosaic gelatina. Lovely. And I think I craved gelatina as I often do, and looked for this old faithful. Well I didn’t have cranberry juice, but I do have a bulk bag of hibiscus flowers in my pantry. That’s just how I roll. So, I just eyeballed. 1/2 cup hibiscus, 2 cups water. 1/4 cup sugar or to taste. Because the tart hibiscus pairs so so well with the magical tres leches. We. Are. Hooked. I think I’ve made it weekly. I’ll start gifting it soon. We had it for Easter as well. Everyone loves it.

1. Pati Jinich
  
  Apr 10
  
  Bravo! Hibiscus gelatina? I’m in!
  
Marta Holm

Jul 19

Love your show especially with your boys. When will you husband show up?

1. Pati Jinich
  
  Jul 26
  
  Thanks Marta, the boys love to be on the show sometimes, the husband is more camera shy 😉
  
Rosalinda Lopez

Jul 18

Me encanta tu programa, Pati! Bendiciones.

1. Pati Jinich
  
  Jul 19
  
  Muchisimas gracias Rosalinda, un abrazo!
  
LJ

Jul 16

Thanks you so much for this and all your great recipes. I can to wait to try this one!

1. Pati Jinich
  
  Jul 19
  
  Thanks to you LJ! Let me know how you like this Gelatin when you make it 😉
  
Irene Salas

Nov 26

Thank you so much for all your recipes! I will be making these for Thanksgiving!

1. Pati Jinich
  
  Nov 26
  
  Happy Thanksgiving, Irene!
  
Jennifer

Jul 02

I could have put five stars and should have! Pati, I love your show! I’ve made several recipes–tamales, these and others! This recipe is so fun and some cups can be filled a little less, as for very young children, or a little more. ❤️

1. Pati Jinich
  
  Jul 02
  
  Aw thank you, Jennifer!
  
Jennifer

Jul 02

🎆Four star recipe! My daughter and I have made these for four years for July 4th. They are easy to make, just a few steps to do with care and they come out terrific! I highly recommend this recipe! 😊

1. Pati Jinich
  
  Jul 02
  
  I hope you have a great 4th of July this year with the gelatins!
  
Lydia vizarro

Apr 26

This tres leches gelatin is so good, and easy to make my children love it. Thanks Pati

1. Pati Jinich
  
  Apr 27
  
  Yay! Say hi to your kids for me, Lydia.
  
Silvia Adriana

Apr 16

Hola Paty. Gracias por la forma en la que explicas tus recetas, agregándole una pequena historia del platillo que estas preparando. Y creo que es li do cuando cocinas con tus hijos. Bendiciones.

1. Pati
  
  Apr 17
  
  Uy mil gracias Silvia!
  
Lucy

Aug 02

Hola Pati!

Hoy vi tu programa por primera vez y quede facinada! Aqui tienes una fan mas!!
Te deceo mucho exito, Salud y prosperidad! =)

Lucy

1. Pati
  
  Aug 04
  
  Gracias, Lucy!
  
Judy silva

Jun 05

I love your TV show very good recipes

1. Pati
  
  Jun 08
  
  Gracias!
  
Amanda Rebollar

May 03

Pati,
I watch your show with my oldest daughter (she’s 9) and she absolutely loves you!! We both love your accent and I love that she is learning to cook Authentic Mexican food because of your show!! Bring on more episodes!! Muchas Gracias por todo que haces!!

1. Pati
  
  May 03
  
  Muchas gracias, Amanda! Por favor send your daughter one big hug from me.
  
Laura

Apr 13

You Rock

1. Pati
  
  Apr 16
  
  Gracias!
  
Marie Gonzalez

Mar 14

Hola Pati

Te escribo porque solamente tengo 20 años y e aprendido muchiiiisiimo con tus grandes ideas. Eres una genia y muchas gracias por todo. Espero yo y muchos otros fans q hagass miles de seasons. Nunca me pierdo tu show. Please keep up the great work, you’re awesome Pati 🙂

1. Pati
  
  Mar 14
  
  Marie: LOVED getting your sweet message. Gracias!!! Will work hard to have more seasons for you all 🙂

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