Gelatina de Mosaico

Ingredients

• 3 (3-ounce) boxes flavored gelatin, each a different color
• 5 cups water, 3 cups boiling and 2 cups cold
• Cooking spray, for the molds
• 1 (1-ounce) package unflavored gelatin  
• 1 cup half-and-half
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 2 strawberries, thinly sliced crosswise, for garnish
• 1 kiwi fruit, thinly sliced crosswise, for garnish
• Whipped cream, for serving, optional
• Steps to Make It
• Gather the ingredients.
  
• To make the colored gelatins, place each flavored gelatin into its own separate medium bowl.
  
• Add 1 cup boiling water into each bowl and mix until completely dissolved.
  
• Next, add 1/2 cup cold water into each bowl and mix well.
  
• Lightly coat 3 square or rectangular molds with cooking spray (any glass or thick plastic container will do). Pour each gelatin flavor into its own mold. Place all the gelatins in the refrigerator and allow to set until very firm, at least 4 hours or up to overnight.
  
• Lightly coat the inside of a ring-shaped gelatin mold or a bundt pan with cooking spray.
  
• Make the milk gelatin. Pour the unflavored gelatin powder into a small bowl and pour in 1/2 cup water. Stir to dissolve. Let sit for 5 minutes for the gelatin to bloom.
• Add the half-and-half to a medium saucepan and set over medium heat, stirring occasionally. When the half-and-half is hot and starts to steam, remove from heat and add the bloomed gelatin (it will be quite solid at this point) and whisk until completely dissolved.
  
• Then add the sweetened condensed milk and evaporated milk and whisk until combined. Let cool to room temperature.
  
• Remove the colored gelatins from the refrigerator. Carefully cut each into approximately 1-inch squares (it doesn’t have to be exact).
  
• To build the gelatina de mosaico, work in batches. Pour a little milk gelatin in the bottom of the ring mold or bundt pan first. Add a layer of multi-colored gelatin squares. Pour in more of the milk gelatin, then add another layer of multi-colored gelatin squares. Continue filling the mold this way, leaving about half an inch space at the top. Place in the refrigerator overnight (or at least 4 hours).
  
• When set, carefully pull the gelatin away from the sides of the mold with your finger, including the sides of the inner tube. Then place a plate over the top of the mold and invert. Slowly release the entire dessert from the mold onto the plate.
  
• Garnish with strawberry and kiwi slices, and serve with a dollop of whipped cream, if using.