Christmas Mosaic Jello
Christmas just isn’t complete without a show-stopping dessert on the table, and this Christmas Mosaic Jello is exactly that! Also known as gelatina mosaico navideña, this jello has bright cubes of red and green jello suspended in a creamy white base, giving a stained-glass window look! Though it may look complicated, this dessert is surprisingly simple to make.
What is mosaic jello?
Mosaic jello or gelatina de mosaico is a traditional Latin American gelatin dessert made by cutting colorful cubes of flavored gelatin and suspending them in a creamy gelatin base. When you slice into it, the pieces of jello resemble a mosaic or stained glass. For Christmas, the classic red and green colors give it a festive look, but you can adapt it to any celebration by changing up the colors.
Ingredient Notes
- Green Gelatin: I use lime flavor, since it provides a bright, citrusy flavor and one of the key Christmas colors. You can substitute with any green gelatin flavor.
- Red Gelatin: Sweet, fruity, and the perfect holiday red. Strawberry, cherry or raspberry flavored jello all work well.
- Unflavored Gelatin: Also known as grenetina, this is what makes the creamy white base set. Don’t skip it! It’s essential for holding the cubes together.
- Boiling Water: Hot water helps the gelatin dissolve completely.
- Cold Water: Used to balance the gelatin mixture and help it set with the right firmness.
- Heavy Cream: Adds richness and helps create the opaque white color for the base.
- Sweetened Condensed Milk: The secret to the luscious, creamy flavor of the white gelatin.
- Oil: Used for lightly greasing the molds so the jello comes out easily. Alternatively, you can use cooking spray.
Boxed Gelatin Tips
When I used boxed gelatin here and followed the ratios included on the box, the cubes of brightly colored jello did not hold their shape in cubes. The instructions on the package are meant to simply set the gelatin, not to create firm cubes that hold their shape when cut or unmolded. The secret is adjusting the water content to get them to really hold their shape!
Boxed flavored gelatin contains sugar and only about 11–13% actual gelatin, so you need less water than the package suggests if you want sturdy cubes. For this recipe, I use 1 cup (240 ml) of water for every 100 g of flavored gelatin, which gives perfectly firm, sliceable cubes. For the creamy white base, unflavored gelatin is essential, about 20 g per 2 cups (500 ml) of liquid, or a bit more if you want extra firmness or are serving in warmer conditions.
Tips for Success
- Measure your liquids carefully. Too much water will make the cubes soft and hard to cut, but too little will make them overly stiff. Stick to the recipe ratios for best results.
- Use a sharp knife. When cutting the colored gelatin into cubes, make sure your knife touches the bottom of the mold so the cubes release cleanly.
- Grease the molds lightly. Just a thin layer of oil will do! This makes it much easier to unmold both the colored gelatin and the final mosaic.
- Tap the jello mold. After pouring the white gelatin over the cubes, gently tap the mold against the counter to release any air bubbles.
- Allow enough chilling time. The dessert needs at least 8 hours in the fridge to fully set, so plan ahead and make it the day before serving.
Serving Suggestions
This jello is the centerpiece of any Christmas spread! Slice it and serve on a cake stand for a festive display, or cut it into small squares for bite-sized party treats. You can even customize it by adding gold sprinkles, whipped cream, or a dusting of edible glitter for extra holiday sparkle.
Frequently Asked Questions
How do I find white gelatin?
Unlike the colorful boxed gelatin flavors, white gelatin isn’t something you buy pre-made. You’ll need to make it by combining the unflavored gelatin mixture with dairy products such as heavy cream, condensed milk, or evaporated milk. But milk alone won’t work! It stays too translucent and won’t give you that striking contrast against the colored cubes. For the best flavor and color, I recommend a mix of condensed milk and cream.
Can I make this gelatin with just milk?
I don’t recommend it. Milk alone creates a translucent base that doesn’t give you the striking white contrast. For the best results, combine unflavored gelatin with condensed milk, cream, or evaporated milk.
What mold is best to use for mosaic gelatin?
A bundt pan or ring mold works beautifully because it gives the jello a festive shape, but don’t worry if you don’t have one. Glass baking dishes, cake pans, or even plastic containers work too, just be sure to grease them lightly so the jello releases easily.
Christmas Mosaic Jello (Gelatina Mosaico Navideña)
Ingredients
- 100 grams of green gelatina (lime flavor)
- 100 grams of red gelatin (strawberry/cherry flavor)
- 50 grams of unflavored gelatin
- 3 cups boiling water 720 ml
- 3 cups cold water 720 ml
- ½ cup heavy cream 120 ml
- 1 can condensed milk 390 g
- 1 teaspoon oil for greasing the molds
Instructions
- In a heat-resistant bowl, place one cup of boiling water and dissolve the green (lime) gelatin. Wait one minute until the gelatin hydrates, then stir until no granules remain at the bottom. Add one cup of ice water, stir, and set aside.
- Repeat the same procedure with the red (strawberry or chery) gelatin.
- Select two similar sized molds for the green and red gelatins; grease them with a thin layer of oil. I used two small rectangular molds. Pour the gelatin into the molds and refrigerate for at least four hours until firm. Once the red and green jello are firm proceed to the next part of the process.
- Pour the last cup of boiling water into a bowl and dissolve the unflavored gelatin. Stir until completely dissolved.
- Add one cup of cold water, heavy cream, and the condensed milk; stir until the mixture is smooth. Set aside.
- Remove the containers with the colored gelatins from the refrigerator to make the cubes. With the tip of a sharp knife, make horizontal and vertical cuts in the gelatin, making sure to touch the bottom of the container with the tip. Then, with a spatula, lift the firm Jello cubes from the bottom of the container.
- Grease a large mold (you can use a bundt cake mold or a ring mold or even a round cake mold) and place the gelatin cubes, alternating colors.
- Then pour the condensed milk and cream gelatin mix over the cubes of green and red gelatin, making sure to gently tap the mold to remove any bubbles. Return the mold to the refrigerator. Let it set for about eight hours.
- After that time, remove the gelatin from the mold by gently loosening the edges first, then place a flat plate on top of the mold. Turn it upside down carefully so that the gelatin completely loosens and gently falls onto the plate. Tap it gently until you feel it release onto the plate.
Step by step preparation photos for Christmas Mosaic Jello or Gelatina Mosaico Navideña:
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