Vanilla Mosaic Gelatina Recipe

Breyers® Vanilla Mosaic Gelatina Recipe

Vanilla Mosaic Gelatina Recipe Recipe

Mosaic gelatina is a gelatin dessert that is popular in Mexico and Brazil. It’s a refreshing and creamy dessert perfect for gatherings!

Prep time

30 min

Chill time

8 h

Makes

10 servings

Ingredients

  • 2 (6 oz. pkgs) strawberry gelatin
  • 2 3/4 cups boiling water
  • 2 (6 oz. pkgs) grape gelatin
  • 2 3/4 cups boiling water
  • 4 envelopes (1 oz.) unflavored gelatin
  • 1 cup hot water
  • 1 container (1.5 qt.) Breyers® Natural Vanilla Ice Cream

Directions

  • For Strawberry Gelatin, mix strawberry gelatin and boiling water until completely dissolved. Pour into a glass baking dish and refrigerate for 3 hours or until firm.

  • For Grape Gelatin, mix grape gelatin and boiling water until completely dissolved. Pour into a glass baking dish and refrigerate for 3 hours or until firm.

  • Cut strawberry and grape gelatin into squares and set to the side until ready to use.

  • For Vanilla Gelatin, allow Breyers® Natural Vanilla Ice Cream to come to room temperature. Dissolve unflavored gelatin in boiling water in a saucepan over a medium heat. Mix until completely dissolved. Pour melted Ice Cream into dissolved gelatin and mix to combine. Remove from heat.

  • Pour 2 cups Vanilla gelatin mixture in a lightly greased mold and place in refrigerator to firm for 30 minutes.

  • Place strawberry and grape gelatin cubes in mold. Pour remaining vanilla gelatin mixture over gelatin cubes and refrigerate for 5 hours or overnight.

  • To unmold, dip the bottom of gelatin mold into a tub of hot water for 15 seconds. Make sure not to allow any water to reach the top. Dry the mold with a paper towel, then invert onto a plate. Carefully remove the mold by lifting it up. Place back in the refrigerator for an hour to firm up again.