Tres Leches and Strawberry Jello

Method14 steps

1. 1

   Step 1: Before heating the milk (1 cup), rinse, stem and quarter all the strawberries (½ lb); drain them and keep them chilled until layering. Bring the cup of whole milk to a boil in a medium saucepan, then reduce to medium-low and simmer for 5 minutes.

   Simmer the whole milk · 5 minUses 1 cup whole milk · ½ lb fresh strawberries, stemmed, rinsed and quartered in step 1 · Water for washing the strawberries; drain away

2. 2

   Step 2: Add the entire can of sweetened condensed milk, the entire can of evaporated milk and both teaspoons of vanilla (2 tsp) to the simmered whole milk. Stir, return to a simmer, then reduce to medium-low and simmer for 5 minutes. Transfer the milk mixture to a large bowl.

   Simmer all three milks with vanilla · 5 minUses All simmered whole milk, leaving the separate prepared strawberries chilled · 1 (14-ounce) can sweetened condensed milk · 1 (12-ounce) can evaporated milk · 2 tsp vanilla extract

3. 3

   Step 3: In a heatproof bowl, stir both milk-layer gelatin envelopes into their separate ½ cup lukewarm water. Let bloom for about 4–5 minutes until puffed and thickened, checking from 4 minutes.

   Bloom the milk-layer gelatin · 4 minUses 2 envelopes unflavoured gelatin for the milk layer (about 2 tbsp) · ½ cup lukewarm water for the milk-layer gelatin

4. 4

   Step 4: Put 2–3 inches of water in a small saucepan and bring it to a gentle simmer. Set the bowl of bloomed milk-layer gelatin over the saucepan, keeping its base above the water. Stir occasionally for about 3–4 minutes until completely dissolved and faintly amber. Lift the bowl away; retain the water bath for the second gelatin mixture.

   Dissolve milk-layer gelatin over the water bath · 3 minUses All bloomed milk-layer gelatin · Water for a 2–3-inch simmering water bath, reused or topped up as needed

5. 5

   Step 5: Stir all the dissolved milk-layer gelatin into the three-milk mixture until evenly combined. Keep it fluid while preparing the juice mixture.

   Uses All warm three-milk mixture · All dissolved milk-layer gelatin, leaving the water bath for later

6. 6

   Step 6: In another heatproof bowl, stir the two juice-layer gelatin envelopes into their own ½ cup lukewarm water. Let bloom for about 4–5 minutes until puffed and thickened, checking from 4 minutes.

   Bloom the juice-layer gelatin · 4 minUses 2 envelopes unflavoured gelatin for the juice layer (about 2 tbsp) · ½ cup lukewarm water for the juice-layer gelatin

7. 7

   Step 7: Return the retained water bath to a gentle simmer, topping it up only as needed to maintain the 2–3-inch depth. Set the bowl of bloomed juice-layer gelatin above the water and stir occasionally for about 3–4 minutes until completely dissolved. Lift the gelatin bowl away.

   Dissolve juice-layer gelatin over the water bath · 3 minUses All separately bloomed juice-layer gelatin · The retained water bath, separate from the used milk-layer gelatin · Water only if the reused bath needs topping up

8. 8

   Step 8: Pour the two cups of your chosen juice into a separate large bowl and stir in all the dissolved juice-layer gelatin. Choose individual cups using steps 9–11, or the large mould using steps 12–13. Keep the unpoured mixtures fluid only while working promptly: do not leave the milk mixture at room temperature for more than 2 hours in total. If delayed, refrigerate the reserved milk mixture and gently rewarm it over warm water just until fluid when needed. If a mixture starts to set during layering, see step 14.

   Uses 2 cups cranberry or pomegranate juice; choose one · All dissolved juice-layer gelatin, leaving water-bath water behind · The separate prepared milk mixture held ready for layering

9. 9

   Step 9: For individual portions, stand eight 6–8-ounce cups or individual moulds on a tray. Fill about one-third of each cup’s capacity with the tres-leches mixture, keeping the rest for later layers. Refrigerate the cups for about 20–30 minutes until the layer is solid and no longer sloshes, checking from 20 minutes. Keep the reserved mixtures fluid with the handling guidance in step 8.

   Set the first milk layer in individual cups · 20 minUses Milk mixture for the first cup layer, leaving a fluid reserve

10. 10

    Step 10: Pour the juice mixture over the set milk layer to fill about another third of each cup and add some of the prepared strawberry pieces. Keep any remaining juice mixture and fruit for later layers. Refrigerate for about 20–30 minutes until set, checking from 20 minutes.

    Set the juice and strawberry layer in cups · 20 minUses All first-layer cups, leaving their milk reserve separate · Juice mixture for the next cup layer, reserving any remainder · Prepared strawberry pieces for this layer, reserving any remainder

11. 11

    Step 11: Continue layering the remaining milk mixture, juice mixture and strawberry pieces among the cups until all are used, allowing each poured layer to set before adding another. Follow the reserved-milk handling guidance in step 8. Once the final layer is in place, cover and refrigerate for at least 2 hours, until fully firm, before serving. Start this final chilling timer after layering is finished.

    Final cup chill: at least 2 hours after layering · 120 minUses All layered cups, with unpoured juice and fruit held separately · The remaining milk mixture for further layers · All remaining juice mixture and strawberry pieces for further layers

12. 12

    Step 12: For the large-mould alternative, use the mixtures here instead of filling individual cups in steps 9–11. Pour all the tres-leches mixture into one 8–10-serving mould and refrigerate until completely set. Keep the reserved juice mixture ready with the handling guidance in step 8; then continue to step 13.

    Uses Large-mould alternative only: all milk mixture, leaving the juice mixture separate

13. 13

    Step 13: For the large-mould alternative only, pour all the prepared juice mixture and strawberries over the fully set milk layer. Cover and refrigerate for at least 2 hours, until completely firm and neither sticky nor sagging. Only then unmould gently.

    Large mould only: final chill after adding fruit · 120 minUses Large-mould alternative only: the complete set milk layer · Large-mould alternative only: all juice mixture, leaving milk already used · Large-mould alternative only: all prepared strawberry pieces

14. 14

    Step 14: During either layering route, if an unpoured mixture begins to set, stir in only a little extra water at a time until pourable, as needed. Use this tip while making the layers, before the final chill; do not dilute layers already set in the cups or mould. Keep the reserved-milk handling limit from step 8.

    Uses Only an unpoured milk mixture beginning to set during layering · Only an unpoured juice mixture beginning to set during layering · A little extra water only if an unpoured gelatin mixture begins to set, added gradually