How to Make Gelatina De Leche (Milk Gelatin)

Gelatina de leche, or milk gelatin, is a Mexican dessert that is like a slightly firmer, richer panna cotta that can also be more easily made vegan. Easy to make and customize, there's minimal cooking needed - most of the prep time comes from just letting the dish sit in the fridge! Use a uniquely shaped mold to create a quick, easy, and beautiful dessert that everybody will enjoy.

Ingredients

Traditional Gelatina de Leche

1 cup cold water
4 tbsp unflavored powdered gelatin
4 cups of whole milk
2 cinnamon sticks, broken in half
28 oz sweetened condensed milk
1 1/2 cups heavy cream or evaporated milk
2 tsp vanilla extract
Berries or other garnishes for serving (optional)

Vegan Gelatina de Leche

1 cup cold water
4 Tbsp unflavored powdered agar
4 cups milk of your choice
2 cinnamon sticks, broken in half
28 oz sweetened condensed coconut milk
1 1/2 cups coconut milk or other rich nut milk
2 tsp vanilla extract
Berries or other garnishes for serving (optional)

Steps

1
Hydrate the gelatin/agar. In a bowl, pour the powdered gelatin into the cold water. Mix to dissolve if needed and set aside.
- The gelatin/agar will thicken quickly. This is normal.
2
Boil the milk on the stove. Stir occasionally to prevent it from forming a skin on the surface or burning.
- Once the milk starts to bubble and foam, it's boiled.
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3
Add the cinnamon sticks to the milk and simmer at medium heat for about 5 minutes. Breaking the cinnamon sticks into smaller pieces will help release more flavor, but don't break it into such small pieces that you can't remove them later.
4
Take out the cinnamon using a slotted spoon or another utensil. Try to get all pieces of the cinnamon out for a smoother texture and appearance.
5
Quickly add in the rest of the ingredients. Add in the vanilla, cream/evaporated milk, and condensed milk. Scoop in the thickened mass of gelatin/agar and stir until the gelatin has fully dissolved into the mixture.
6
Strain the mixture using a sieve. Strain the mixture into a bowl or mold that can hold 10 cups. This will remove any lumps for a smooth product.
- A bundt cake mold is perfect for creating a presentable shape. You can also divide the mixture into separate containers.
7
Let the mixture cool to room temperature and then refrigerate. Refrigerate until fully set, or about 3 hours.
8
Serve. Serve like you would individual pudding cups, or slice like a cake and serve as such. Run a knife around the edges of the containers to make sure the jelly comes out in one piece. Add toppings such as fresh strawberries or jam for a delicious snack!

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