Mexican fruit and gelatin salad with tres leches gelatin and sweet crema
Cooking Con Claudia · ♥ 2.1K likes · 34.1K views · 5 min video
Read about jellies in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 can media crema
- 1 can condensed milk
- 4–6 oz strawberry gelatin
- 1 lb fresh strawberries
- 4 packet unflavored gelatin
- ½ cup water
Dissolve the four packets of unflavored gelatin in half a cup of water in a glass; let thicken, then rest 5 minutes.
Blend the evaporated milk, media crema, condensed milk and a tablespoon of Mexican vanilla 20 seconds; add the liquefied gelatin and blend 20 seconds more.
- evaporated milk
- 1 tbsp Mexican vanilla blend
- cooking spray
Pour into a lightly sprayed baking dish, remove air bubbles and refrigerate.
- boiling hot water
- cold water
Make the strawberry and the lime gelatins per the packet: dissolve in boiling water, add cold water, pour into greased baking dishes and refrigerate.
Setting the gelatins
- lime gelatin
Cut the set gelatins into squares and transfer to a large bowl.
Cutting the gelatin into squares
- 4 oz cream cheese
- 8 oz sour cream
- 1 can condensed milk
- 1 can evaporated milk
- 2 cup heavy cream
- 1 tbsp Mexican vanilla blend
Blend the cream cheese, sour cream, condensed milk, evaporated milk, heavy cream and vanilla for one minute to make the crema; pour over the gelatin.
- 6 whole apples
- 30 oz fruit cocktail
- chopped pecans
Add the apples, fruit cocktail, strawberries and chopped pecans; mix.
Adding the fruit and chilling