This mazapan gelatin is a special dessert for us because it is made from a very typical sweet in Mexico. Mazapan in Mexico is made mainly with ground peanuts and powdered sugar. You can imagine the intense peanut flavor that this jelly has, but it is also important to highlight its creaminess and to say it is not overly sweet either.
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Mazapan is one of the most representative sweets we have in Mexico and that is why we decided to use it this time to make a gelatin. This recipe is very easy to follow because it calls for only a few ingredients and no oven or special molds are required.
My mom is the number 1 fan of mazapan, so she was the main taster and the one who helped me find the exact amount and proportion of ingredients so that this jelly has a lot of mazapan flavor yet a soft and light texture at the same time.
I must say that lately I have become a fan of gelatins because of their practicality and because I have discovered that not all of them have to be grape or strawberry flavored, as my mom always made them when we were kids. And that, although I liked them, especially when I put a little condensed milk on top, they seemed too simple at the time. For me, good gelatins should be milk or cream based and should be made like any other dessert, making sure to use high quality ingredients.
This mazapan gelatin is so delicious that it will become one of your favorites. It even seems, to me, to be a great dessert for Christmas or New Year’s because it can be made days ahead and you can decorate it with strawberries or some other red fruits to give it that more festive touch.
If you like this recipe, you have to check out our cheese mango gelatin.
Mazapan gelatin
Ingredients
- 4 sackets (0.98 oz) (28 gr) unflavored gelatin
- 3/4 C (6 fl oz) (180 ml) water, cold
- 1 can (13.40 oz) (380 gr) condensed milk
- 1 can (7.93 oz) (225 gr) half and half cream, or whipping cream
- 1 can (12.15 fl oz) (360 ml) evaporated milk
- 1 1/2 C (12.1 fl oz) (360 ml) whole milk
- 6 pieces (8.4 oz) (240 gr) mazapan
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- Mazapan and strawberries to decorate (optional)
Instructions
- Place the cold water in a medium microwave-safe bowl and sprinkle all the unflavored gelatin on top to hydrate. Let stand for a few minutes.
- In a blender or food processor, add the condensed milk, half and half cream, evaporated milk, whole milk, mazapan and vanilla extract. Blend for about 20 seconds until smooth.
- Separately, melt the unflavored gelatin in the microwave for 15-second intervals, meaning, put the bowl in the microwave for 15 seconds and take it out after this time to mix a little with a fork. Repeat the process until the unflavored gelatin is completely melted.
- Once the unflavored gelatin is melted, carefully add it to the blender mixture and blend for another 20 seconds until all the ingredients are perfectly integrated.
- Pour this mixture into a deep gelatin mold of your choice (which should have a little vegetable oil inside so that the gelatin does not stick -not olive oil but a soft flavored one-) and refrigerate for a minimum of 4 hours or overnight.
- Once ready, unmold the gelatin and place it on a large serving dish. Garnish with more mazapan and fresh strawberries if desired.
