Gelatina de Mazapán Jello Recipe

Ingredients

• 2 cans Evaporated Milk (12 oz (354 ml) cans)
• 1 can Sweetened Condensed Milk (14 oz (397 g) can)
• 1 can Media Crema (Mexican crema, similar to half‑and‑half)
• 8 pieces Masaan Candy (Peanut‑butter flavored candy, found in Asian/Filipino markets)
• 4 packets Unflavored Gelatin (Standard 7 g packets (total ~28 g))
• 1 cup Boiling Water (Freshly boiled)
• as needed tablespoons Vegetable Oil (For greasing the pan; neutral oil preferred)
• 2 pieces Masaan Candy (for topping) (Crushed and sprinkled on top)

Instructions

1. Prepare Gelatin

   Bring 1 cup of water to a boil, then pour it over the 4 packets of unflavored gelatin in a heat‑proof bowl. Stir until the gelatin is completely dissolved and no lumps remain.

   Time: PT5M

   Temperature: 100°C

2. Blend Dairy and Masaan

   Add the 2 cans evaporated milk, 1 can sweetened condensed milk, 1 can media crema, the 8 Masaan candies, and the dissolved gelatin into the blender. Blend on high for about 2 minutes until the mixture is completely smooth.

   Time: PT2M

3. Prepare Pan and Strain

   Lightly coat the baking pan with vegetable oil and dab away excess. Place the fine mesh strainer over the pan and pour the blended mixture through, using a spatula to help it pass through. This removes any undissolved candy bits.

   Time: PT5M

4. Set the Gelatin

   Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight until firm.

   Time: PT6H

5. Unmold and Garnish

   Run a thin knife around the edges, place a serving plate over the pan and invert to release the gelatin. Sprinkle the crushed Masaan topping over the surface, cut into 8 squares, and serve chilled.

   Time: PT5M

Nutrition Facts

Calories

310

Protein

10g

Carbohydrates

45g

Fat

12g

Fiber

0g