La Gelateria · Tray Dessert Collection
No-Bake Recipe
Vivid emerald jelly cubes packed into a glass dish, then slowly flooded with a silky vanilla cream that finds its way between every block. Two textures, one tray, and a visual payoff that looks far more complex than the method actually requires.
Firm green jelly against cool flowing cream — the textural contrast is what makes each spoonful interesting. Neither element alone is as compelling as the two together.
Pouring the cream over the arranged cubes is one of those rare recipe moments that photographs itself. The cream rises between the blocks in real time.
This style of tray dessert appears across Latin American, Filipino, and Eastern European kitchens — gelatin plus cream, set cold, served chilled.
The condensed milk to whole milk ratio determines whether the cream flows freely between cubes or sits in a thick slab on top. The guide gives the exact proportion.
The recipe has two entirely independent stages. First you make the green jelly — dissolved, poured into a flat tray, set firm in the refrigerator. Then you cut it into cubes and arrange them in the serving dish. Second you make the cream — condensed milk loosened with whole milk until it reaches a consistency that will actually flow. Then you pour it over the cubes and let everything settle and chill together.
Nothing about this is technically demanding. What matters is the sequence and the ratios — getting the jelly firm enough to hold its cube shape when the cream is poured, and getting the cream fluid enough to move between the cubes rather than sitting on top of them. Both depend on precise quantities, which is why the complete recipe is worth following rather than estimating.
Dissolve lime gelatin in hot water at 10–12g per 500ml. This concentration produces cubes firm enough to hold their shape when cream is poured over. Pour into a lightly oiled flat tray, cool to room temperature, then refrigerate for a minimum of three hours.
Remove the set jelly from the refrigerator and cut into approximately 2–3cm cubes while still cold. Arrange them upright in the glass serving dish, leaving deliberate gaps between them — the cream needs these channels to flow into.
Whisk sweetened condensed milk with cold whole milk at the ratio specified in the full recipe. The consistency you are aiming for: fluid enough to pour freely, rich enough to stay opaque and creamy as it fills the spaces between the cubes. Add vanilla extract.
Pour the cream slowly over the arranged jelly cubes from a low height, allowing it to find its own level between and beneath the blocks. Refrigerate the assembled dish for a minimum of one hour before serving cold directly from the dish.
The condensed milk ratio, gelatin concentration, cutting size guide, and pour temperature — everything in one place.
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