Condensed milk jelly and tutti-frutti

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By Ángela

In addition to being a sweet tooth, this dessert is fun to watch and make. We will entertain ourselves with the children in the kitchen playing to prepare different colored fruit jellies so that the result is a colorful dessert and also varied in flavors.

Condensed milk jelly and tutti-frutti

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Jello is a perfect way for children at home to eat a dessert while having fun with its appearance and taste.

Condensed milk jelly and tutti-frutti
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Rations: 8
  • Total time:

Ingredients

  • 1 small can (370 gr.) of condensed milk
  • 500 ml. semi-skimmed milk
  • 16 gr. powdered neutral gelatin
  • 100 ml of water
  • fruit jellies (look in the instructions on the gelatin container for the ratio of quantity to liquid, in this case juices)

Preparation

  1. First we prepare the assorted fruit jellies

  2. To do this, we dissolve the juices separately with the hydrated jellies and let them set in the fridge.

  3. Once ready, we cut them into squares.

  4. Next, we heat the milk with the condensed milk over medium heat

  5. Separately, we dissolve the gelatin in the water and pour it over the warm milk, already removed from the heat.

  6. Let cool a bit.

  7. Now we take individual molds or flaneras and fill them with the bits of jellies of various flavors

  8. Cover with the condensed milk cream and put in the fridge to set completely. Be careful, the cream must be warm, if it is very hot the fruit jelly will melt.

Image: Recetasdecocinablog


Discover other recipes of: Menus for children, Desserts for Children

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  1.   Beatriz said
    ago 13 years

    Could you rewrite this recipe? I really want to try it, but I don't quite understand the gelatins, juices, etc. Thanks.

    Reply to Beatriz
    1.    Alberto Rubio said
      ago 13 years

      Well, to make colored jellies you must curdle different types of juice separately with their respective amounts of jellies. For example, strawberry, apple and kiwi juice, we curdle them with gelatins separately to get 3-color gelatins.

      Once curdled, we dice them and mix them with the milk gelatin base.

      Reply to Alberto Rubio