Next in the Galley: La Carlota Rosa

A childhood favourite dessert. Despite the name, it was actually closer to a cathedral window rather than the classic charlotte russe, although for colour we used diced sweetened fruits rather than coloured jelly cubes. The best part was the sweet, milky jelly that brought the dish together. We sometimes even skipped the sweetened fruits that were supposed to be the main part of the dish. This is literally how my mom made it. 

Ingredients
4 small envelopes powdered gelatin (we use Knox)
2 cans evaporated milk
1-2 cups sugar
1 can fruit cocktail or peaches (or any fruit that works well with a milky jelly)

Mix 4 envelopes in 1 cup water. Set aside.
Heat 2 cans of evaporated milk in a pot, medium low heat and don't boil.
Add in the gelatin, stirring until dissolved.
Add 2 cups (I use just a cup OR 1 and a half cup) of sugar, stir until dissolved, too.
Let cool just enough to transfer in a dish.
You can add in drained fruit cocktail or canned peaches or canned pineapple or just nothing which your sisters prefer.
Enjoy!