This Colorful Mosaic Gelatin Dessert (also known as “Broken Glass Jello” or “Stained Glass Gelatin”) is a vibrant, creamy, and refreshing treat that’s as beautiful as it is delicious. It’s made with cubes of flavored gelatin suspended in a smooth, milky base of sweetened condensed milk and cream. The result is a dessert that looks like a stained-glass window — colorful, creamy, and perfect for celebrations, potlucks, or hot summer days.
Below is a full, step-by-step guide with helpful tips to ensure your mosaic gelatin sets perfectly every time.
Ingredients
For the Gelatin Cubes
- 4 packets of flavored gelatin (choose your favorite flavors — such as strawberry, lime, orange, blueberry, or pineapple)
- Use only half the water recommended on the box for each flavor (this keeps the cubes firm).
For the Creamy Base
- 1 tablespoon unflavored gelatin (0.35 oz / 10 g)
- 5 tablespoons water (2.5 fl oz / 75 ml)
- 1 can sweetened condensed milk (13.9 oz / 395 g)
- 1 can table cream or heavy cream (approx. 6.8 fl oz / 200 g)
Step-by-Step Instructions
Step 1: Prepare the Flavored Gelatins
- For each flavor packet, dissolve the gelatin powder in boiling water — but use only half the amount of water called for on the package.
- Example: If the box says to use 2 cups of water, use only 1 cup (½ cup boiling + ½ cup cold water).
- Pour each flavor into separate containers or molds of similar size to ensure even cube shapes.
- Refrigerate for at least 4 hours, or until the gelatin is completely firm.
Tip: Use shallow containers so the gelatin sets in layers about 1 inch thick — this makes it easier to cut into cubes later.
Step 2: Hydrate the Unflavored Gelatin
- In a small bowl, add 1 tablespoon (10 g) of unflavored gelatin to 5 tablespoons (75 ml) of cold water.
- Let it sit for 5 minutes to absorb the liquid and form a gel-like consistency.
- Set aside while you prepare the creamy base.
Step 3: Cut the Flavored Gelatins
- Once the flavored gelatin has set, carefully cut each flavor into small cubes (about ½-inch pieces).
- Gently transfer the cubes to a large mixing bowl.
- Keep the bowl in the refrigerator while you prepare the cream mixture to prevent the cubes from softening.
Tip: Handle the cubes gently so they don’t tear or blend together. Use a silicone spatula to toss them later without breaking.
Step 4: Prepare the Cream Mixture
- In a blender, add:
- 1 can sweetened condensed milk
- 1 can heavy cream or table cream
- Melt the hydrated unflavored gelatin:
- You can do this in a double boiler (bain-marie) or microwave for about 15–20 seconds until completely liquid (do not boil).
- With the blender running on low speed, slowly pour the melted gelatin into the center of the blender jar.
- Blend until the mixture is smooth and fully combined.
The result should be a silky, sweet cream mixture that will coat the colorful cubes beautifully once chilled.
Step 5: Combine Everything
- Take the bowl of gelatin cubes out of the refrigerator.
- Pour the creamy gelatin mixture over the cubes.
- Gently stir with a large spoon or spatula to evenly distribute the colors.
Important: Work quickly here — the unflavored gelatin mixture will begin to set as it cools.
Step 6: Pour and Set
- Lightly grease a large glass dish or mold with a thin layer of neutral oil (this helps release the dessert later).
- Pour the entire mixture into the dish, smoothing the top.
- Cover and refrigerate for at least 4 hours, or until completely firm.
Tip: For a show-stopping presentation, use a bundt pan or silicone mold — the result will look like a festive, creamy gelatin ring when unmolded.
Step 7: Serve
Once fully set, your mosaic gelatin should be firm enough to slice cleanly into squares or wedges. Serve chilled, and enjoy the stunning colors and creamy sweetness in every bite.
Tips for Success
- Choose bright colors: Use different flavors for contrast — for example, strawberry (red), lemon (yellow), lime (green), and blueberry (blue).
- Don’t skip chilling times: If the flavored gelatin isn’t fully set before cutting, the cubes will dissolve into the cream layer.
- Temperature matters: The unflavored gelatin mixture should be slightly warm (not hot) when added to the blender. If it’s too hot, it can melt the colored cubes when combined.
- Texture options: For a lighter, fluffier version, you can add ½ cup of whipped cream or Cool Whip to the creamy base.
Variations
- Tropical Mosaic: Use mango, pineapple, and coconut-flavored gelatin. Replace heavy cream with coconut cream.
- Berry Mix: Use strawberry, raspberry, cherry, and blueberry gelatin. Add a handful of fresh berries when combining.
- Holiday Version: Use red and green gelatin for Christmas, or pastel colors for Easter.
- Dairy-Free: Use sweetened coconut milk and coconut cream instead of condensed milk and heavy cream.
Storage
- Refrigerate: Store in an airtight container or cover tightly with plastic wrap. Keeps well for up to 5 days.
- Do not freeze: Freezing will alter the texture and make the gelatin watery upon thawing.
Serving Ideas
- Serve as a dessert centerpiece for parties, birthdays, or summer gatherings.
- Pair with a dollop of whipped cream or a drizzle of sweetened condensed milk for extra richness.
- Cut into small cubes or parfait cups for portioned servings at buffets.
Frequently Asked Questions (FAQs)
Q1: Can I make this dessert a day ahead?
Yes! This dessert actually benefits from resting overnight — it becomes firmer and the flavors meld beautifully.
Q2: Can I use sugar-free gelatin?
Yes. Sugar-free gelatin works just as well; however, the flavor will be slightly less sweet, so you may want to use an extra tablespoon of condensed milk.
Q3: What if I don’t have table cream?
You can use heavy cream, half-and-half, or even evaporated milk as a substitute.
Q4: Can I add fruit inside?
Yes, but choose fruits that don’t affect gelatin setting — like canned peaches, pineapple (cooked or canned only), or berries. Avoid raw pineapple or kiwi, as their enzymes prevent gelatin from setting.
Q5: How do I unmold the dessert cleanly?
Dip the bottom of the mold briefly in warm water (about 10–15 seconds) and gently invert onto a serving plate. The gelatin should slide out smoothly.
Final Thoughts
This Mosaic Gelatin Dessert is proof that simple ingredients can create something stunning. With its mix of jewel-like cubes suspended in a creamy base, it’s not just a dessert — it’s edible art. Whether you’re serving it at a family gathering, summer barbecue, or festive occasion, this colorful, creamy creation always draws smiles and second servings.
It’s light, sweet, and nostalgic — a true classic that never goes out of style.