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Mazapan gelatin

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Prep Time 15 minutes
Refrigeration time: 6 hours
Total Time 6 hours 15 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: Mexican
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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 spoon. Repeat the process until the unflavored gelatin is completely melted.
  4. 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.
  5. 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 6 hours or overnight.
  6. Once ready, unmold the gelatin and place it on a large serving dish. Garnish with more mazapan and fresh strawberries if desired.
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