Gelatina de Leche (Mexican Vanilla Milk Jelly)
Why this recipe works
- Smooth, creamy set: A mix of whole and low-fat milk gives the jelly a creamy flavour without making it feel too heavy.
- Simple technique: The method relies on gentle warming, whisking, and chilling, with no baking or custard-making required.
- Ideal for preparing ahead: The dessert needs several hours to set, so it can be made earlier in the day or the day before serving.
Get the most out of this recipe
Timing notes
- Allow enough chilling time: The jelly needs at least 4 hours in the fridge to set fully; unmoulding too early can cause it to slump.
- Serve well chilled: Keep the ramekins refrigerated until shortly before serving so the texture stays clean and firm.
Texture tips
- Let the foam settle: Resting the mixture briefly before portioning helps bubbles rise to the surface for a neater finish.
- Avoid boiling the milk: Keep the heat very low once the gelatine is added; boiling can weaken the set and make the texture less smooth.
Ingredient notes
- Use unflavoured gelatine: Plain gelatine powder gives the dessert its clean set without adding colour or competing flavours.
- Choose a good vanilla: Vanilla is the main flavour here, so a good extract or vanilla paste makes a noticeable difference.
- Milk affects richness: Whole milk brings body and creaminess, while low-fat milk keeps the finished jelly lighter.
Make-ahead tips
- Make it in advance: Cover the ramekins once set and refrigerate for up to 3 days.
- Best texture: The jelly is at its cleanest and most delicate once fully set and chilled, before extended storage.
Equipment you'll need
Ingredients
Instructions
- Pour the whole milk and low-fat milk into a saucepan and whisk in the caster sugar and fine sea salt. Warm gently over a low heat, stirring, until the sugar dissolves and the milk is steaming but not simmering.
- Sprinkle the gelatin powder evenly over the warm milk mixture and whisk for 1 minute. Keep the pan over a very low heat for 2 to 3 minutes, whisking, until the gelatin fully dissolves and the mixture looks completely smooth; do not let it boil.
- Remove from the heat and whisk in the vanilla extract. Let the mixture stand for 5 minutes so any foam rises to the surface.
- Divide the mixture between 6 ramekins. Chill until fully set and firm, at least 4 hours.
Recipe notes
Tips
- Keep the heat low and avoid boiling, as high heat can weaken the set and create a grainy texture.
- For the cleanest unmoulding, dip the base of each ramekin in warm water for 5 to 10 seconds, then run a thin knife around the edge and invert onto a plate.
Substitutions
- Replace vanilla extract with madagascar-vanilla-paste for a more pronounced vanilla flavour and visible specks.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate for up to 3 days. Gelatin desserts do not freeze well and can weep and turn grainy when thawed.
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Recipe overview
- Servings: 6 servings
- Total time: 4h 20min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Milk
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