• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla logo

  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
menu icon
go to homepage
  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
search icon
Homepage link
  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
×
  • Tejocotes, also known as Mexican hawthorn, in a blue and white ceramic bowl over a white marble countertop
    What are tejocotes?
  • Avocado, queso fresco and fresh salsa verde are served inside a blue and white ceramic talavera molcajete atop a table at a restaurant. There is a spoon inside the molcajete.
    What to eat at El Cardenal in Mexico City
  • La Gruta Ehden: A Taste of Lebanon in Mexico City
  • How to make a Day of the Dead altar
  • jicama: top left peeled, top right sliced, bottom right whole jicama, bottom left jicama sticks
    What is Jicama?
  • red chamoy Gushers on a piece of parchment paper sprinkled with Miguelito chamoy powder
    How to Make Chamoy Gushers
  • tomatillos in their husks inside a white ceramic colander on a white and gray marble countertop
    What are tomatillos?
  • Peach ring gummies covered in chamoy and Tajín
    Chamoy peach rings
  • mexican pan de anis in a square pan
    How to Make Pan de Anis
  • Sugar Crunch Rosca de Reyes
  • Polvorones
  • Atole de nuez

Easter egg gelatinas

Published: Apr 1, 2015 by Maura Wall Hernandez · This post may contain affiliate links · 1 Comment

206 shares
  • Share
  • Tweet

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.

Gelatinas are a popular dessert throughout Mexico and come in many unique flavors and shapes.

Of course, no holiday celebration is complete without one of your tías bringing her fanciest gelatina, right? My favorite kind of are the ones with colorful layers!
How to make Easter egg gelatinas with La Lechera sweetened condensed milk. Recipe via theothersideofthetortilla.com
I was making a list of Easter dessert ideas the other day to bring to my aunt’s house for our family’s celebration and I decided to check out ElMejorNido.com for some inspiration. I love that I can save, organize and rate recipes, as well as make shopping lists and get recipes and special offers delivered my inbox every month. I came across some great ideas and recipes for making gelatinas that sparked a memory.

When I was a little girl, I remember my mom making a unique gelatin mold for Easter in the shape of Easter eggs with a special mold. The secret to the most vibrant, intensely colored layers is adding sweetened condensed milk, which also makes the gelatin opaque.

RELATED RECIPE: Mangonadas

Recently, one of my aunts surprised me by gifting me the same egg-shaped gelatin mold that I used to make these treats with my mom as a kid. Apparently, my mom had loaned it to my aunt when my cousin was still little, and she’s had the gelatin mold in her cabinet ever since. I was so excited to recreate this childhood memory!

The color and flavor combination you choose is up to you, but I like to use no more than three flavors so it’s not an overload and you can actually taste the flavor of each layer. In this recipe, I’ve used raspberry, strawberry and mango-flavored gelatin.

Visit ElMejorNido.com for more recipes and Nestlé product information.

Print
Easter egg gelatinas

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Yield: 12 gelatin eggs

Easter egg gelatinas

Use La Lechera sweetened condensed milk to make vibrant, colorful layers in this recipe for Easter egg gelatinas

Ingredients

  • 4 3-ounce boxes of flavored gelatin (1 strawberry, 2 mango, 1 raspberry)
  • ½ cup La Lechera sweetened condensed milk (divided; 2 tablespoons per 3-ounce box)
  • 2 ⅔ cups boiling water (⅔ cup per 3-ounce box)
  • You’ll also need:
  • Non-stick cooking spray
  • Jell-O Jigglers egg-shaped mold

Instructions

  1. In a saucepan, bring ⅔ cup water to a boil. Remove from heat and add one 3-ounce box of flavored gelatin and stir until dissolved. Allow to cool for 5 minutes.
  2. Add two tablespoons of La Lechera sweetened condensed milk and whisk into gelatin until dissolved.
  3. Lightly spray the egg-shaped mold with non-stick cooking spray and close the mold tightly.
  4. Pour the gelatin evenly among each mold and refrigerate for 15 minutes.
  5. Repeat steps 1, 2 and 4 with the second 3-ounce box of flavored gelatin. Refrigerate for 15 minutes.
  6. Repeat steps 1, 2 and 4 with the third 3-ounce box of flavored gelatin. Refrigerate for 15 minutes.
  7. Repeat steps 1, 2 and 4 with the fourth 3-ounce box of flavored gelatin. Refrigerate for at least 3 hours to fully set the gelatin.
  8. To remove from the molds, gently run warm water on one side of the mold (opposite the hole where you poured the gelatin in) for about 10-15 seconds, carefully open the mold and remove to serve.

Notes

Cook time listed at three hours is the refrigeration time to allow the gelatinas to set properly before removing them from the molds.

You can make this recipe several days in advance, remove from the molds and store in the refrigerator until you're ready to serve them.

3.1
https://theothersideofthetortilla.com/2015/04/easter-egg-gelatinas/
©2009-2024 theothersideofthetortilla.com

 RELATED RECIPE: Carlota de limón

 

15

More Dessert

  • mango gummies flank a plastic container with spicy mango gummies inside, on top of a marble surface
    Spicy mango gummies
  • Berries and cream popsicles are a mixed-berry spin on the traditional Mexican fresas con crema dessert. Recipe via theothersideofthetortilla.com
    Moras con Crema Popsicles
  • How to make strawberry hibiscus popsicles via theothersideofthetortilla.com
    Strawberry hibiscus popsicles
  • Avocado Chocolate Pudding

Reader Interactions

Comments

  1. Kate says

    April 02, 2015 at 4:49 pm

    How sweet are those?!!! I love this idea!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

¡Bienvenidos!


Hi, I'm Maura Hernández, an award-winning food and travel writer, recipe developer, and former journalist sharing my passion for all things Mexico. I've traveled Mexico extensively over the last 18 years and Mexico City is my home away from home. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico!

More about me

Paletas

  • Mangonada popsicles displayed on a cookie sheet
    Mangonada popsicles
  • How to make banana, chia and coconut milk popsicles. This recipe is dairy-free and vegan-friendly! Via theothersideofthetortilla.com
    Banana chia popsicles
  • Mango cantaloupe and chile powder paletas from The Other Side of The Tortilla
    Mango cantaloupe paletas with chile powder
  • #Vegan fudge #popsicles made with avocado, raw cacao powder, coconut sugar and coconut milk. Get more #recipes from theothersideofthetortilla.com #paletas #receta #recipe
    Vegan avocado fudge pops
  • Pineapple, cucumber and lime #popsicle #recipe on theothersideofthetortilla.com
    Pineapple cucumber lime paletas
  • Horchata popsicle recipe with cantaloupe and blackberries #paletas | Get more Mexican recipes on theothersideofthetortilla.com
    Paletas de horchata

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Contact

  • Contact Me
  • Media Kit
  • FAQ

As an Amazon Associate, I earn from qualifying purchases.

Copyright © The Other Side of The Tortilla, 2009-2024

206 shares