Peach and Milk Gelatin Recipe (2024)

This peach and milk gelatin also known in Spanish as gelatina combinada de durazno is super easy to make. Great as dessert or snack. Learn how to make it with this step-by-step recipe.

RELATED POSTS: Milk Gelatin, A Family Tradition

My family is still famous in our hometown for making the best gelatin desserts, including this peach and milk gelatin, as well as rompope (a delicious beverage, similar to eggnog, that we pour on top).

They did it as a business for more than 100 years. The business ended when my uncle and aunt (who were managing it at the time) retired, but my family still makes gelatin for parties and family gatherings.

When our friend, Martin, was trying to introduce my husband to some townsfolk, he introduced him as married to Silvia de las gelatinas!

RELATED POST: Banana Berry and Milk Ice Pops

Here's one of my mom's favorite recipes. I assure you, you won't be able to have just one slice!

Peach and Milk Gelatin

Ingredients

For the Peach Gelatin

• 1 liter water (just slightly less than 4 1/4 cups) and 1/4 cup, divided
• 10 grams (2 1/2 tsp) gelatin
• 1 box of peach jello
• 1 big can of peaches in syrup, fruit and syrup divided

For the Milk Gelatin

• 1 1/2 cups of water plus 1 cup water, divided
• 1 large cinnamon stick
• 30 gr (7 1/2 tsp) gelatin
• 1 can (12oz or 354ml) evaporated milk
• 1 can (14oz or 397gm) condensed milk

Utensils

• 2 pots
• 1 small bowl
• 1 gelatin mold

Process

For the peach gelatin

Bring 1 liter of water to boil in the pot; meanwhile, dissolve the gelatin in 1/4 cup of cold water. Let it sit.

When the liter of water is boiling, add the 1/4 cup with dissolved gelatin, the peach jello, and one cup of peach syrup from the canned peaches to the boiling water. Stir until everything is mixed, and turn off the heat.

Pour 1/4 inch of gelatin mixture into the gelatin mold and put it in the fridge until it sets. Meanwhile, cut the peaches into slices.

When the gelatin in the fridge is firm, add one layer of peaches. Then, carefully and slowly, to keep the peaches in place, add another 1/4 inch of warm gelatin mixture on top.

Important note: Make sure the gelatin mixture is warm, not cold, when you pour it in so it will stick to the previous layer. If you need to heat it a little, that's fine.

Refrigerate it again. When the second layer is set, add another layer of peaches and the rest of the warm gelatin. Please put it in the fridge for approx. one hour.

For the milk gelatin

Heat 1 1/2 cups of water with the cinnamon stick. Dissolve gelatin in 1 cup of cold water.

When the cinnamon water is boiling, lower the temperature and add the gelatin mixture. Mix well. Add the contents of the cans of evaporated milk and condensed milk and stir.

Let the mixture cool down to a warm temperature, remove the cinnamon stick, and pour the mixture on top of the firm peach gelatin.

Refrigerate it until well set.

To remove gelatin from the mold: Pour warm water into a large pan, bigger than the mold. Slide a sharp utensil like a butter knife or an ice pick (my mom used to have a knitting needle just for this) carefully down the insides of the mold to loosen the gelatin. Sit the mold down into the pan (don't let water splash into gelatin) for about 5 seconds.

Place a plate on top and with a fast move, turn it over. The gelatin should come out easily.

Enjoy!