Mosaic Jell-O
Gelatina Mosaico, recipe courtesy of Fany Gerson
Recipe Yield
2 large bundt mold portions
Cooking time
20 minutes
Rate this recipe
Ingredients
For each fruit flavored Jell-O (you’ll want to make 3 flavors):
- 1/3 cup cool water
- 1 tablespoon, plus 2 teaspoons, powdered gelatin
- 1 1/2 pounds fresh or frozen fruit such as mango, raspberries, strawberries, blackberries, pineapple, passion fruit, peeled and/or roughly chopped as necessary
- 1/2 cup granulated sugar
- Pinch salt
For the milk gelatin:
- 4 tablespoons unflavored gelatin
- 1 cup cold water
- 4¼ cups milk
- 1 12-ounce can evaporated milk
- 2 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch salt
To Prepare
To make the fruit flavored Jell-Os:
- Place the water in a wide, shallow bowl, and evenly sprinkle the powdered gelatin over it. Let bloom for a few minutes.
- In a large pot, combine the fruit, sugar, and salt. Heat the mixture over medium-low heat, stirring occasionally, until the fruit breaks down and releases its juices, about 5-10 minutes.
- Strain the juice through a fine mesh strainer. Measure the juice – you should have about 2 cups of liquid. If you have less, add enough water to have at least 2 cups. Take the temperature of the liquid to make sure it’s not above 212°F.
- Melt the gelatin in the microwave or over a double boiler being careful that it doesn’t boil. Stir the melted gelatin into the fruit juice liquid, and pour the liquid into heat resistant containers that hold at least two cups of liquid.
- Transfer to the refrigerator and let the gelatin set until fully chilled and firm, at least 4 hours or overnight.
- Repeat this same process to make all three flavors of Jell-O.
- Once the fruit gelatins are set, using a small knife, cut each fruit flavor into squares, triangles, or rectangles, or a combination (this is a matter of preference). Carefully scoop the cubes out into a container and set aside in the fridge.
To make the milk gelatin:
- Pour the gelatin powder into a bowl. Mix in 1 cup of cold water. Stir quickly with a fork or whisk until dissolved and allow to sit for 10 minutes until set.
- In a medium-sized saucepan, add the milk and bring to a boil. Once the milk starts to simmer, turn off and remove from heat. Stir in the evaporated milk, sweetened condensed milk, vanilla, and salt to combine.
- Once the gelatin has set, microwave it on high for 30 to 40 seconds (or heat in double boiler) until it becomes liquid form but be careful that it doesn’t boil. When ready, pour the gelatin into the milk mixture and stir to combine. Let the mixture cool down without refrigerating.
- Get your preferred mold ready. You can use something like a bundt pan or glasses if you want individual portions. Pour in a little bit of milk/gelatin mixture. Add some of the cut up fruit gelatin and pour in more milk-gelatin mixture. Continue layering until you fill the pan. You may have just a little of the milk leftover depending on the size of your pan. Chill in the refrigerator overnight.
- Once the gelatin has set and you are ready to unmold, you can dip the mold into warm water for about 10 seconds, then use a paring knife or small spatula to release one edge of the Jell-O from the mold. This action combined with the heat usually causes the gelatin to slip right out. You can have it unmolded and refrigerated until you are ready to enjoy.
Comments
47comments inMosaic Jell-O
Renee Grady
Dec 23
Can’t wait to try this recipe, great xmas dessert. Thank you
Pati Jinich
Dec 26
Hope you love it as much as I do!
Becky Booker
Dec 22
Please use another title. ‘Jello’ is a trademarked name. This dessert is so much more than artificial color and flavor!! Love the legacy of your recipes!❤️
Pati Jinich
Dec 26
Thanks Becky!
Michael
Jul 08
Hi Pati! I followed the recipe as closely as possible but when I slice into it all the fruit cubes had floated to the top instead of being evenly distributed throughout the Bundt pan mold.
I felt like I put a lot of the fruit jello leftover but also seemed like I put a lot of it in the mold. In reading one of your other replies you suspect more fruit was needed?
Pati Jinich
Jul 14
Your pan should be pretty full of the cubes of fruit gelatin so the milk gelatin just runs through them instead of making them float to the top 😉
pv
Mar 23
Can I use prepackaged jello to make this dessert. I’m not very good at making desserts. Thanks.
I enjoy your show.
Pati Jinich
Mar 31
Absolutely, go for it!
Caroline
Mar 20
I halved the recipe which only made two fruit flavors and the milk flavor with one box/4 envelopes of Knox gelatin. Very yummy but mine did not mosaic, one flavor sunk to bottom and the other rose to top. I did coffee and cara cara orange flavor!
Pati Jinich
Mar 31
Yummy flavors Caroline! For it to mosaic you might want to add more flavored cubes to the milk gelatine!
mia alderete
Mar 16
What are the nutritional numbers for those if us with dietary requirements? This looks delicious and i want to try it. Thank you.
Pati Jinich
Mar 18
This information is something that we are considering including in our recipes Mia, I’ll let you know when we figure out 🙂
Caroline
Mar 13
Instead of cooking down fruit for the juice can I use purchased juice or nectar as a short cut?
Pati Jinich
Mar 14
Of course Caroline, sounds like a great idea to me!
Kerrycamellia
Mar 09
Does this recipe make two Bundt pans of jello or one??!
Pati Jinich
Mar 10
It will depend on the size of the pan you use, but I would say it makes one big bundt pan 🙂
Corina Gandara
Jul 19
Thank you Mrs. Jinich. Beautiful tasty dessert. I LOVE ur show.
Pati Jinich
Jul 27
Thanks to you Corina, so happy you liked this Jell-O 🙂
Ray
Jun 13
I followed the recipe exactly and realized the fatal flaw when putting it together. Nowhere in the recipe does it say to wait until the milk gelatin has cooled to put it together. After making the milk gelatin, I started to put the mosaic jello together. Because the milk gelatin was still warm, it started melting the fruit gelatins. I had to put the mold, half done, in the refrigerator hoping to slow down the melting of the fruit gelatin. When this is done and the remaining milk gelatin has cooled, I will continue to put it together. I’m just afraid the top of the mold will look like a melted mess, while the bottom looks like it’s supposed to.
Pati Jinich
Nov 10
You are absolutely right Ray, thanks for catching this! We will add the cooling part to the recipe, I am sorry it was too late before your found out 🙁
Laura
Nov 20
I made this beautiful mosaic jell-o for a Friendsgiving dinner this weekend and it was a big hit! The fruit flavors I used were strawberry and lime, blackberry and blueberry, and raspberry hibiscus. I also filled the center with whipped cream. It was sooo delicious! Muchas gracias, Pati and Fany!
Tips I learned: Make sure to buy enough gelatin for all the jell-os and set the fruit jell-os before making the milk gelatin. 😉
Pati Jinich
Dec 11
So happy you enjoyed Fany’s recipe, yum!
Renee Lee
Jul 23
Looks great
Pati Jinich
Aug 16
Glad you liked it!
Anonymous
Dec 02
Loved it!
Do you have the Mexican tamales recipe?
Pati Jinich
Jan 02
I have plenty of tamales recipes, check out this collection 🙂 http://patijinich.com/collection/its-the-time-for-tamales/
Kathleen R.
Jun 14
Do you know or have you tried using blueberries as one of the fruit flavors for the mosaic Jell-O mold? I ask because I thought it would be a good thing to do as a dessert for 4th of July or Memorial Day holidays. Is the video available to watch this being made? I seen it on your show a ways back and thought the visual would be helpful.
Pati Jinich
Jun 21
I think that is such a great idea Kathleen! Here is the video of the full episode that included the Mosaic, I hope it is helpful! http://patijinich.com/video/episode-1005/
Anonymous
May 16
Pati, In the part where it says one and a half cups or pounds of fruit, does it mean to get 8 ounces of three different fruits and make the color gelatinas from that? Or do you need one and a half pounds of fruit for each color?
Thanks
Denise
Pati Jinich
May 19
Hi Denise, you need 1 and 1/2 pounds of each fruit to make each color, remember you need at least 2 cups of each fruit’s juice to make enough flavored jello for the mosaic. Of course you can use less fruit but then will have to mix your juice with water until you get two cups 🙂 Enjoy!
Denise
May 20
Thanks
Getsemani Nava
May 14
I cannot wait!!! Fanny seems like such a lovely genuine person, just like you. I love gelatinas. My mom loves to add rompope once served, but this might not even need it. This season has made me so happy. I’ve never tried this many recipes from a season. Puerco tatemado and that salad oh and the conchas have changed my life! The chiles in the rice are now a staple. Up next the gelatina and in June the almond 3 leches. The ingredients are already in my pantry. Thank you!!!!!!
Pati Jinich
May 17
It makes me SO happy to learn you have been cooking so many of my recipes Getsemani, thanks so much!
Carolyn
Feb 16
This looks wonderful, somewhat like panna cotta? One question, I noticed in the photo there are different colors of chunks. The red looks like the fruit gelatin, but I’m wondering if those bright orange chunks are mango? I’m asking because I’d love to try that, but am wondering if the fruit would release juice into the milk gelatin. I know it’s not your recipe but wonder if you have an opinion?
Thank you!
Pati Jinich
Feb 18
Those are all fruit gelatin squares Carolyn, I do not see why you couldn’t add fresh chunks of mango or any other fruit that you like, it would be delicious!
Margo Rios
Feb 16
Me encanta este Mosaic Jell-O…lo voy hacer… se ve delicioso ♥️
Pati Jinich
Feb 18
Si queda deliciosa esta gelatina la verdad Margo, no te la pierdas 😉
Frannie Garcia
Jan 25
This looks amazing!!! Can I substitute cream for part of the milk? My honey and I so love your show, that we set alarms on our phone, so that we don’t miss an episode. With a name like Garcia, you know I have to have a few authentic Mexican recipes up my sleeve. So far, we have loved everything I have made. Now that I have all three of your cookbooks, I can keep my marido happy at my table.
Pati Jinich
Feb 08
I would love to say yes, but this is a recipe from my friend Fanny 🙂 Thanks so much for the kind words, love to know that you and your husband share some of your together time watching the show, gracias!!!
Charlie
Jan 22
I made this and was concerned that the warm milk mixture would melt the fruit jello. I’m waiting to see how it turns out. I think next time I make it, I will let the milk cool as to not melt the fruit jello. I used different things to make the fruit jello… I used lemons and fresh limes, apple and peach nectors, fresh jamica leaves, and fresh strawberries. They all turned out delicious!
Pati Jinich
Jan 23
Yummy choice of flavors Charlie! Let me know how did you like this Jell-O 🙂
Cindy Stadler
Jan 13
Looks beautiful. I want to make it right away. Just wish there was nutritional information so I can figure out how much to give my Father. He’s 90 now and after going to visit my brother for a week, he came back having gained 12 pounds. Now he wants to start walking again and wants me to start using weight watchers point system for meals.
Any help would be appreciated.
Pati Jinich
Feb 04
Thanks for your message and suggestion Cindy, I will pass it on to my team 🙂
SALLY KAPRALY-CORREA
Jan 03
Pati, Hola! Im married to a wonderful Mexican from Corrazar, Guanajato. Your show is our fav and I have a library of dvd’d episodes! Today, I’m making Mosaic Jello. Please keep teaching this Pennsylvania to cook Mexican. I thank you. With best regards, Sally 01-03-2022
Pati Jinich
Jan 03
Thanks Sally, good luck with this Jello, you are going to love it!
Teresa
Nov 16
What a show stopper. I will make this again on red and green jello for the holidays. Even those who aren’t big sweet eaters liked this one. Delicioso!
Pati Jinich
Jan 02
Yay, so glad you like this Teresa 🙂