How to make Gansito jelly

1

Before getting down to work, it is advisable put the geese in the fridge for a few hours or a few minutes in the freezer to make them easier to handle and won’t break when making the recipe.

2

Pour the cup of cold water into a bowl and slowly sprinkle the gelatin powder. to hydrate for 5 – 8 minutes.

3

While the gelatin is hydrating, take the opportunity to grease the mold. It is very practical to do this by applying a minimum amount of spray oil, although you can also grease it with liquid oil, distributing it with the help of a napkin. The important thing is that the bottom and the walls of the mold are perfectly covered, but without excess.

4

In a saucepan put the cup of milk, add the can of evaporated milk and also that of condensed milk. Stir very well with a spoon or a whisk so that the three basic ingredients mix perfectly.

Once the mix is ​​ready, put it over medium heat for a few minutes, stirring from time to time so that it does not stick. You just have to heat the milk without boiling. When you notice that it smokes, turn off the heat and reserve.

5

Once the gelatin is hydrated, it is time to dilute it and the best way to do it is by putting it a few minutes to the bain marie. Keep the bowl containing the gelatin in the bowl with the hot water until the water turns liquid and is completely dissolved.

6

Add the gelatin to the mixture that you had prepared with the three types of milk. Do it when the milk is still hot, but with the fire off. Pour the liquid gelatin slowly and go stirring to integrate it perfectly.

7

Take the mold that you have previously greased and pour approximately a cup of the milk and grenatin preparation. You must cover the entire bottom of the mold with a height of about 1 – 2 centimeters. Once this is done, wait a few minutes until the gelatin is at room temperature and take the mold to the fridge so that the mixture begins to set. Keep it cold for about 20 minutes.

8

The gelatin should not set completely, although it must have a consistency dense enough to be able to place the Gansitos in it and that they remain adhered. Take them out of the fridge and put them on it with light pressure.

9

Once placed, pour a second cup of the mixture and take the mold back to the fridge, where it should be another 15 minutes so that the Gansitos, which will be the delicious filling of your cake, are fixed and integrated.

If you want, you can also do the Gansito jelly in cups. Just pour the milk mixture, take to the refrigerator, place a smaller piece of Gansito and continue with the steps until the entire glass is covered.

10

Take out of the refrigerator again and finish adding the rest of the gelatin until completely cover the geese. The Gansito jelly is now ready, it only remains to let it curdle and chill in the fridge at least four hours (better if you prepare it from one day to the next).

After the necessary time, disassemble your gelatin gansito And if you want, add a personal touch by adding chocolate shavings, liquid caramel or strawberry jam on top.

Check out our advice section, because we also tell you how to make ganisto jelly with Philadelphia cheese. And if you want to know other jelly recipes for parties or to sell, do not miss:

If you want to read more articles similar to How to make Gansito jelly, we recommend that you enter our Recipes category.

Advice

• If you want an even creamier Gansito jelly, you can, when mixing the milks, add a portion of Philadelphia type cream cheese. In this case, keep in mind that the cheese must be at room temperature.
• You can add flavor essences at the time of mixing the different milks and thus obtain a touch of vanilla, caramel, chocolate or strawberry.
• Another possibility is to substitute gelatin for a flavored gelatin. As an idea, the raspberry goes great with the Gansito filling.