Carrot Gelatin
Ingredients
- 2 cups shredded carrots
- 1 can pineapple drained
- 1/2 cup chopped pecans
- 35 g unflavored gelatin
- 1 can condensed milk
- 1 can evaporated milk
- 1 can whole milk (use the same can from the condensed milk to measure)
- 1 peeled carrot (for blending)
- 1 package-8 oz cream cheese
Instructions
- Hydrate the gelatin by mixing the drained pineapple juice and whole milk. Sprinkle the gelatin on top and let it sit for 15 minutes.
- Dissolve the gelatin completely using a double boiler (baño María) or microwave in 30-second intervals until melted.
- Blend the creamy base: In a blender, combine the evaporated milk, condensed milk, peeled carrot, cream cheese, and dissolved gelatin. Blend until super smooth.
- Step 4: In a bowl, mix the shredded carrots, chopped pineapple, and pecans.
- Grease your gelatin mold with a neutral oil (like canola) to help with unmolding later.
- Assemble the gelatin: Pour a little of the milk mixture, then spoon in some of the carrot mixture. Repeat this process, slightly stirring with a spoon to create a marbled look.
- Refrigerate for at least 5 hours or, even better, overnight.
Video
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