Gelatina de Piña, Zanahoria y Nuez: ¡Postre para tus fiestas! (¡Estoy de vuelta!)

In Mexico, we prepare delicious gelatin desserts for celebrations; they always hold a special place next to the cake at birthdays, baptisms, and all kinds of celebrations. They aren't bland gelatin desserts; they're enriched with fruits and nuts. We make them with milk and in many flavors. One of my favorites is the one I'm showing you today: a milk gelatin with pineapple, carrot, and walnuts—a true delight. It's the best way I can return to you all after being absent for two months due to illness. Fortunately, I'm now out of danger and eager to share more and more recipes so we can continue exploring Mexico. INGREDIENTS: Milk gelatin with pineapple, carrot, and walnuts 1 can evaporated milk 1 can table cream 1 can sweetened condensed milk 500 g Pineapple 1/2 cup sugar 1 cup water (for the syrup) 2 cups grated carrots 1/2 cup chopped walnuts 1 teaspoon vanilla extract 4 tablespoons unflavored gelatin 1/2 cup water (to hydrate the gelatin) 1 packet pineapple gelatin 3 cups water (for the pineapple gelatin) Music from the YouTube library: Avocado Street Love in Mexico #BrisaColibriMexicanKitchen #MexicanCuisine #PineappleGelatin #EasyRecipes #ImBack #MexicanDesserts #HomemadeCooking #BrisaColibri #CarrotGelatin #CookingWithLove