How to make gansito? Gansito recipe

Do you want to surprise with a delicious dessert that children and adults alike? Try to make a Gansito jelly; you can prepare it in advance and leave it in the fridge, ready to drink whenever you feel like it.

Making it is easy, and their secret is to cover the geese, these delicious cakes filled with cream and strawberry jam, with gelatin enriched with milk. The combination of flavors and also of colors will make this simple cake irresistible. We show you how to make Gansito recipe and we offer you some ideas to personalize it by giving it the finish you like best.

Ingredients for Gansito recipe:

  • 4 – 6 geese (depending on the type of mold you are going to use)
  • 4 tablespoons (about 10 grams) of unflavored powdered gelatin (gelatin) or 10 g of powdered gelatin sheets
  • 1 cup of water
  • 1 can (370 grams) of condensed milk
  • 1 can (370 grams) evaporated milk
  • 1 cup of whole cow’s milk
  • 100 grams of cream cheese to spread (optional)
  • A few drops of olive oil to grease the mold.

Steps to follow:

Before getting down to work, it is advisable to put the geese in the fridge for a few hours or a few minutes in the freezer so that they are easier to handle and do not break when making the recipe.

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

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 mold walls are perfectly covered but without excess.

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

Once the mixture 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 bringing it to a boil. When you notice that it smokes, turn off the heat and reserve.

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

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 stir to integrate it perfectly.

Take the mold you have previously greased and pour about a cup of the milk and gelatin preparation. You should 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.

The gelatin should not set completely, although it must have a consistency dense enough to place the Gelatins in it and adhere. Take them out of the fridge and put them on it with light pressure.

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

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

Take it out of the refrigerator again and finish adding the rest of the gelatin until the Gansitos are completely covered. The Gansito jelly is now ready. It only remains to let it sit and chill in the fridge for at least four hours (better if you prepare it overnight).

After the necessary time, disassemble your gelatin and, if you want, give it 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 gains to jelly with Philadelphia cheese. And if you want to know other jelly recipes for parties or to sell, do not miss:

Gluten-free fried milk recipe

A little while ago my sister called me and said: “Dany, did you know that there is a dessert called ‘fried milk’?”. The truth is that it is a sweet that has never been eaten in my house and my father had never tried it either. So when my roommate Tamara told me that her mother made it, I promised Julia that we would make it on my next visit.

I was at Easter visiting her and the rest of the family and between my grandmother and I. We prepared the gluten-free fried milk for everyone to try. And even though the typical dates have passed, several of you asked me to post it anyway, so here it is! Be a little patient when frying it: keep in mind that as soon as it heats up, it becomes softer, so it must be handled carefully with a slotted spoon.

We made two sizes, one half the other, to test. You can make it as you want, but make sure you will be able to handle each portion well with the slotted spoon.

Fried milk recipe Ingredients:

  • 1 liter of milk (it can be lactose-free).
  • 100 g. cornstarch (cornstarch).
  • 2 tablespoons of sugar
  • A cinnamon stick.
  • The skin of a lemon.
  • 1 egg.
  • 50 g. of sugar.
  • 1 teaspoon of ground cinnamon.


  1. Dissolve the cornstarch in a cup of milk.
  2. Bring the rest of the milk to a boil together with the sugar, cinnamon and lemon peel.
  3. When it has boiled, remove it from the heat, add the milk with the starch and stir very well.
  4. Return to low heat and cook for about 5-10 minutes until it has no taste of raw flour.
  5. Pour into a Tupperware or a not very wide source so that it is a finger thick.
  6. Let cool completely, cover and let it rest overnight in the fridge.
  7. The next day, cut the portions of the fried milk.
  8. Beat the egg in a deep dish and mix the sugar with the cinnamon in another.
  9. Dip the milk portions in the egg and fry.
  10. Remove to a plate with absorbent paper and let it absorb the excess oil.
  11. Coat in sugar with cinnamon and serve.


You can put more sugar in the milk but watch the batter later. You can bathe the portions only in egg, as we did, or first in cornstarch and then in egg. The batter will be thicker and stickier. Once finished, you can put them in a closed container. In this way, the sugar will turn into syrup and the fried milk will be bathed.

How to make a carrot cake

A carrot cake is nothing other than a sponge cake, whose main ingredient is carrots. The preparation is that of a sponge cake and, as such, it has several tricks and variations to make it more fluffy, dry or wet. It is a typical European recipe, with slight variations in the English or German-style and is so famous that it has its world day, which is February 3, but despite its fame, it is easy to prepare. You can add fruit, such as banana, pineapple or apple, also nuts such as walnuts, raisins or almonds, and it can even be finished with a delicious topping, usually with cream cheese or chocolate, and give personal touches to the taste of who is going to taste it. The important thing is that the cake is juicy without being heavy,

Here, we will explain how to make a carrot cake according to the classic recipe, with indications of its possible variants and how they prepare the most famous in the world, the carrot cake from The Buttercup Bake Shop in New York.

How to make a carrot cake?


  • 4 medium carrots
  • 2 glasses or 300 g of flour
  • 1 sachet of yeast
  • 2 cups or 300g sugar
  • 1/2 teaspoon of salt
  • 3 large or 4 medium eggs
  • 150 g of butter or 1 glass or 200 ml of oil
  • 1 natural yogurt
  • 1 teaspoon of baking soda
  • 1 teaspoon cinnamon
  • 250 g of mascarpone cheese
  • 3 tablespoons of liquid cream
  • Powdered sugar
  • Walnuts to taste
  1. Preheat the oven to 180 degrees.
  2. Peel, wash and chop or grate the carrots with a grater, mixer or food processor and set them aside.
  3. In a large bowl, beat the eggs, preferably with a whisk, and add the ingredients while stirring. Start by adding the melted butter or oil (you can use sunflower oil, olive oil or both half and a half) and continue stirring to mix well.
  4. Add the sugar and salt little by a little while stirring (you can use white sugar, brown sugar or mix them half and a half) and beat until smooth.
  5. Yogurt is a trick to make the carrot cake tastier. Use a natural yogurt without added sugar, but you can use vanilla yogurt instead of incorporating vanilla essence if you like vanilla. Add the whole yogurt to the bowl while continuing to stir.
  6. To make a fluffier carrot cake, you just have to add a teaspoon of baking soda and stir.
  7. Now add the finely chopped carrots and stir all the mixture from the cake batter again.
  8. Add the flour, the yeast, preferably passing them through a sieve or strainer to prevent lumps from forming, and the cinnamon and stir until all the ingredients are perfectly mixed. If you want to add some other spice, like nutmeg, ginger or any other ingredient, like fruits, nuts or even seeds, you will also have to do it now.
  9. Choose a mold. It can be round or rectangular. Brush it with oil and sprinkle a little flour to prevent the carrot cake from sticking. Another option to prevent it from sticking in the mold is to use greaseproof paper. Once this is prepared, pour the mixture and place it in the already hot oven.
  10. Bake the cake batter for 30 minutes, but a maximum of 40 minutes. The time may vary depending on your choices regarding oil, sugar, etc. To know that the cake is ready, just prick it with something, such as a fork, the tip of a knife, a skewer rod or a toothpick, and if it is clean, it means that it is already done. On the contrary, if it is stained, it still has a while to cook in the oven.
  11. Take the cake out of the oven and let it cool before unmolding and serving. It is usually left like this for breakfasts and snacks, but if it does not have cream or similar coverage, it is also common to sprinkle a little icing sugar on top.


If you make the carrot cake in the English style, they usually divide the cake into two or three layers and use the topping as a filling as well, so you will have to multiply the number of ingredients to make the topping by as many layers as you put.
If you make the German-style carrot cake, use a variety of nuts, berries, and seeds.
To make a light carrot cake, it is better to use sunflower oil alone, without mixing the olive oil.

Best panettone recipe for the Christmas

The classic panettone is a Christmas dessert typical of Italy, made with a brioche-type dough, raisins and candied fruits. Despite the fact that the Italian panettone recipe is the original one, it has spread all over the world, obtaining other names, such as Christmas sweet bread or Christmas panettone, and some ingredients have been changed. For example, some make chocolate or chocolate chip panettone instead of using fruits and raisins (a good choice if, for example, a guest has a fruit allergy or doesn’t like candied fruit or raisins).

We can find it in most stores and supermarkets, but, like all cake, we can also make it ourselves at home and get a much tastier panettone. Go ahead and surprise your family and guests with this delicious dessert by following the simple steps on how to make the easy and best panettone recipe for the Christmas.

Ingredients for best panettone recipe:

  • 40 g baker’s yeast
  • 125g sugar
  • 1/8 of a liter of warm milk
  • 100 g of raisins and 50 g of chopped almonds
  • 4 yolks
  • 500 g of flour
  • 1 tablespoon vanilla sugar
  • 100 g of lemon and 100 g of orange confit and chopped
  • ½ teaspoon of salt
  • 125g soft butter
  • Grated rind of a lemon

You will need:

  • Bowl
  • Cloth
  • Spoon
  • Mold
  • Brush

Steps to follow:

Step 1:
To start this recipe for Christmas panettone or Christmas panettone, you have to crumble the yeast into pieces and dissolve it in the warm milk along with a tablespoon of sugar. Next, cover it and let it rest for 5 minutes to rise.

Step 2:
The next necessary step in preparing this fantastic easy and fluffy Christmas panettone is as simple as starting to knead the flour with the yeast mixture, the remaining sugar, the egg yolks, the vanilla sugar, the grated lemon rind and the salt.

Step 3:
Then, to continue with this delicious recipe for panettone or Christmas panettone, add the butter and knead the dough again for another 5 minutes. If you see that the panettone dough is not thick enough, at this point, you can continue adding more flour until you get the perfect texture.

Step 4:
Let the panettone or Christmas sweet bread dough rest for half an hour so that the yeast takes its effect and the dough begins to rise.

Step 5:
The next step to make Christmas panettone is to add to the dough that we already have this dessert’s soul: candied fruits, raisins and almonds. First of all, you should wash the raisins with hot water and dry them perfectly with absorbent paper. Then, add them to the pasta with the candied almonds, lemon and orange and knead the dough again to be evenly distributed.

Step 6:
Once you have introduced the candied fruit and the other ingredients and have distributed them throughout the dough, you must put it in a bowl and cover it with a cloth, letting it rest again for 20 more minutes.

Step 7:
When it has rested, you will have the panettone dough fully prepared. You will simply need to bake it to enjoy its fantastic Christmas flavor. First of all, you should grease the inside of the mold with butter to prevent it from sticking to its walls when baking. Spread it with a spatula and when it is completely greased, add the dough inside.

Step 8:
While you add the dough to the mold, you can preheat the oven to advance time. Put it at 200 ºC so that it reaches the ideal temperature sooner to make Christmas panettone.

Step 9:
Once you have put the dough in the mold, spread a little softened butter on the surface of the panettone that protrudes. It is easier to do it with the help of a brush, but if you don’t have it at home, you can do it with a spatula.

Step 10:
You are just finishing learning how to make homemade and easy panettone. You just have to keep in mind that you have to make two cross-shaped cuts in the center before putting the center’s panettone. It looks as close as possible to the originals and uploads better. Once you have done it, but the oven at 180 ºC and put the panettone in the oven. Keep an eye on it since each oven can vary in its power and heat distribution, but in principle, it will take around 1 hour before removing it from the oven for it to be well done.

Why Pancakes Stick to Pan? Find Out the Reasons

Pancake is one of the star products of gastronomy and cuisine from various countries such as Argentina, Chile or Uruguay. Under this name, there is a kind of crepe, omelet or pancake. It can be made both sweet and salty, which is usually eaten for example for breakfast, among other possible times of the day. Making the pancake is not complicated, although there are times when they do not go well because they stick to the pan. Here, we will explain why pancakes stick to pan and we also provide you with some solutions so that you can make your favorite recipe without problems and it is delicious.

Mimosa Cake Recipe: Tricks to Make It Spectacular

True, the mimosa is a bit of the 80s, but this simple and very scenic preparation has a charm that resists time. It was proposed as a challenge to competitors in the latest edition of Bake off Italia. It is linked to the typical flower that pays homage to Women’s Day on March 8th, this cake is very valid all year round, and is quick and easy to prepare if you follow some precautions. Now, follow the Mimosa cake recipe.