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:
