Gelatina de Leche con Frutas (Milk Gelatine with Fruit)
Why this recipe works
- Smooth, creamy set: Whole milk and condensed milk create a soft dairy base, while properly bloomed gelatine helps it set cleanly without becoming rubbery.
- Sweet but fresh: Condensed milk gives the gelatine its familiar sweetness, while diced fresh fruit adds acidity, juiciness and colour.
- Ideal for preparing ahead: The dessert needs several hours to chill, so it can be made in advance and finished with fruit just before serving.
Get the most out of this recipe
Timing notes
- Allow enough time to set: The gelatine needs at least 4 hours in the fridge to become fully sliceable, even though the active preparation is short.
- Best for neat slices: For the cleanest edges, chill it overnight and cut with a hot, dry knife.
- Add fruit at the end: Top with the diced fruit just before serving so it stays fresh and does not release excess juice onto the gelatine.
Texture tips
- Dissolve the gelatine fully: Whisk the bloomed gelatine into the hot milk until no visible grains remain for a smooth, even set.
- Do not boil the milk: Keep the milk steaming but below a boil, as excessive heat can affect how well the gelatine sets.
Ingredient notes
- Choose fruit with structure: Use ripe fruit that still holds its shape when diced, especially for strawberries and mango.
- Whole milk gives the best body: Whole milk supports a fuller, creamier texture than lower-fat milk.
Make-ahead tips
- Keep the topping separate: Store the gelatine covered in the fridge and keep the diced fruit separate until serving to prevent weeping.
- Serve well chilled: Keep the dessert cold until ready to eat so the set stays firm and clean.
Equipment you'll need
Ingredients
Milk gelatine
Fruit topping
Instructions
- Pour 120 ml of the whole milk into a mixing bowl and whisk in the gelatin powder. Leave to stand for 5 minutes until the gelatin looks fully hydrated and spongy.
- Add the remaining milk and the caster sugar to a saucepan and warm over medium heat, stirring, until the sugar dissolves and the milk is steaming but not boiling. Take off the heat.
- Whisk the bloomed gelatin into the hot milk until completely dissolved, then whisk in the sweetened condensed milk and vanilla extract until smooth. Divide between 4 ramekins (or pour into one mould) and cool for 10 minutes at room temperature.
- Chill until fully set and sliceable, at least 4 hours. The gelatine should wobble gently but hold clean edges when cut.
- Just before serving, hull and dice the strawberries, peel and dice the mango, and peel and dice the kiwi. Serve the chilled milk gelatine topped with the mixed fruit.
Recipe notes
Tips
- For the neatest slices, chill the gelatine overnight, then dip a knife in hot water and wipe dry between cuts.
- Keep the milk just below a simmer when dissolving the gelatin; boiling can weaken the set.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised milk and follow the gelatin packet guidance for safe handling.
Substitutions
- Replace vanilla extract with 1 tsp vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with 25 g granulated sugar; warm a little longer to ensure it fully dissolves.
Storage
- Refrigerate up to 3 days
- Keep the gelatine covered in the fridge for up to 3 days. Store the diced fruit separately and spoon over just before serving to keep it fresh and prevent weeping.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 20min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Milk
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