Indulge your taste buds in the creamy, tangy delight of Tres Leches Pineapple Gelatin, a vibrant twist on the classic Mexican dessert. This refreshing treat combines the luscious sweetness of pineapple with the rich, decadent texture of three milks – evaporated milk, condensed milk, and heavy cream – all set within a jiggly, flavorful gelatin base. The combination of textures and flavors creates a truly unforgettable dessert, perfect for any occasion, from casual gatherings to elegant celebrations. This recipe offers a unique take on a beloved favorite, showcasing the bright, tropical notes of pineapple against the creamy richness of the three milks.
This irresistible dessert is surprisingly easy to make, even for beginner cooks. Forget complicated techniques and lengthy preparation times; this recipe is straightforward and delivers maximum flavor with minimal effort. Ready to create this stunning and delicious dessert? Let's dive into the step-by-step process and bring this Three Milks Pineapple Gelatin to life!
Tools Needed
- Mold
- Saucepan
- Bowl
- Napkin
Ingredients
- Canned pineapple in syrup: 1 can
- Evaporated milk: 1 can
- Condensed milk: 1 can
- Half and half cream: 1 can
- Gelatin: 3 tablespoons
- Walnut halves
- Cherries
- Pineapple-flavored gelatin
- Hot water: 1 cup
- Cold water: 2 cups
Step-by-Step Instructions
Step 1. Prepare and Layer the Pineapple Gelatin
- Add the gelatin to a cup of hot water and stir. Add two cups of cold water.
- Grease the mold with cooking oil and chill in the freezer for a few minutes.
- Pour a small amount of the pineapple gelatin into the mold and freeze to set.
- Once set, place the walnut halves in the mold, upside down.
- Arrange pineapple slices on top of the walnuts.
- Carefully add more pineapple gelatin, ensuring it adheres to the walnuts.
- Refrigerate to set completely.
- Once set, add the remaining pineapple gelatin and refrigerate.
- Cut cherries in half and place them upside down in the pineapple slices.
Step 2. Prepare the Three Milks Mixture
- Hydrate gelatin in water. Once it becomes hard, heat evaporated milk in a saucepan until it boils. Add the hydrated gelatin and stir until dissolved.
- In a bowl, combine condensed milk, half and half cream, pineapple syrup, and the gelatin milk mixture. Stir well to combine.
- Pour the three milks mixture over the set pineapple gelatin in the mold.
- Refrigerate to set completely. It is recommended to prepare this the night before.
Step 3. Assemble and Chill
- Grease the mold with cooking oil and chill in the freezer for a few minutes.
- Pour the three milks mixture over the set pineapple gelatin in the mold.
- Refrigerate to set completely. It is recommended to prepare this the night before.
Step 4. Unmold the Tres Leches Pineapple Gelatin
- Run the mold under warm water for about 10 seconds to help release the gelatin. Gently loosen the gelatin from the edges with wet fingers before unmolding.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Make this dessert the night before to ensure it sets completely.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes! Canned pineapple works perfectly. Just make sure to drain it well before using.
2. What if my gelatin doesn't set properly?
Ensure you're using the correct amount of gelatin and following the blooming instructions carefully. The mixture might need more chilling time in the refrigerator.
3. Can I make this ahead of time?
Absolutely! Three Milks Pineapple Gelatin tastes even better after chilling overnight. Make it a day or two in advance.
This Three Milks Pineapple Gelatin recipe is a delightful fusion of textures and flavors, guaranteed to impress your guests. Its vibrant color and refreshing taste make it a perfect dessert for any occasion, from summer barbecues to elegant dinner parties. So, gather your ingredients, follow the steps, and enjoy this simple yet sensational Mexican treat!