{"id":14236,"date":"2026-06-25T12:53:59","date_gmt":"2026-06-25T17:53:59","guid":{"rendered":"https:\/\/recetas123.net\/gelatina-de-pata\/"},"modified":"2026-06-25T12:58:00","modified_gmt":"2026-06-25T17:58:00","slug":"colombian-gelatina-de-pata","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-gelatina-de-pata\/","title":{"rendered":"Colombian Gelatina de Pata"},"content":{"rendered":"\n

Gelatina de pata is one of Colombia\u2019s best-known artisan sweets. It is made with the natural collagen released by slowly cooking beef feet. In Valle del Cauca, especially in Andaluc\u00eda, this candy is strongly connected to local confectionery traditions.<\/p>\n\n\n\n

The white version is made with panela, milk, cinnamon, and vanilla. The mixture is then beaten until it becomes lighter and airy, before being cut into pieces and lightly coated with cornstarch.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Gelatina<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Colombian Gelatina de Pata<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
30<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
5<\/span> hrs<\/span> 30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
6<\/span> hrs<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 20<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 185<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 1.5 kg cleaned, cut beef feet<\/li>\n\n\n\n
  • 4 l water (16 cups)<\/li>\n\n\n\n
  • 1.5 kg panela, grated or broken into small pieces<\/li>\n\n\n\n
  • 500 ml whole milk (2 cups)<\/li>\n\n\n\n
  • 10 ml vanilla extract (2 teaspoons)<\/li>\n\n\n\n
  • 2 cinnamon sticks<\/li>\n\n\n\n
  • 4 whole cloves<\/li>\n\n\n\n
  • 80 g cornstarch (\u2154 cup), for dusting<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Cook the beef feet,<\/strong> place the cleaned beef feet in a large pot with the water. Cook over medium-low heat for 4 to 5 hours, until the bones are clean and the cooled broth feels slightly sticky between your fingers.<\/li>\n\n\n\n
    2. Strain the broth,<\/strong> remove the bones and strain the liquid through a fine sieve. Let it settle briefly, then skim off any fat from the surface. Reserve 2 l concentrated broth (8 cups).<\/li>\n\n\n\n
    3. Make the sweet base,<\/strong> return the broth to a clean pot with the panela, cinnamon sticks, and cloves. Cook over medium heat for 35 to 45 minutes, stirring occasionally, until the panela dissolves and the liquid becomes more concentrated.<\/li>\n\n\n\n
    4. Add the flavorings,<\/strong> remove the cinnamon and cloves. Add the milk and vanilla, stir well, and cook over low heat for 8 more minutes until the mixture is smooth and thick.<\/li>\n\n\n\n
    5. Beat the gelatina,<\/strong> transfer the warm mixture to a wide bowl and beat continuously with a sturdy whisk or wooden spoon for 12 to 15 minutes, until it becomes lighter, thicker, and airy.<\/li>\n\n\n\n
    6. Shape and set,<\/strong> dust a rectangular dish with part of the cornstarch, pour in the mixture, and smooth the surface. Dust lightly with more cornstarch and let it rest at room temperature for 6 hours, until firm.<\/li>\n\n\n\n
    7. Cut and serve,<\/strong> unmold the candy onto a board, cut it into squares or bars, and coat the pieces lightly with additional cornstarch before serving.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Ask your butcher for beef feet that are already cleaned and cut.<\/li>\n\n\n\n
      • The broth must be concentrated because it is the natural setting base of the dessert.<\/li>\n\n\n\n
      • Beat the mixture while warm; once cold, it becomes harder to work with.<\/li>\n\n\n\n
      • Use only a light coating of cornstarch so it does not overpower the flavor.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        Black gelatina de pata keeps panela\u2019s deep brown color and is usually molded with minimal beating. White gelatina de pata is beaten longer to create a lighter, airier candy and is often finished with cornstarch.<\/p>\n\n\n\n

        How to Serve<\/h2>\n\n\n\n

        Serve gelatina de pata at room temperature in small squares or bars, lightly dusted with cornstarch. It is traditionally enjoyed as an afternoon sweet at fairs, markets, and traditional candy stalls.<\/p>\n\n\n\n

        Pair it with Colombian coffee, hot chocolate, or milk.<\/p>\n\n\n\n

        Recommended Accompaniments<\/h2>\n\n\n\n
          \n
        • Colombian coffee<\/li>\n\n\n\n
        • Hot chocolate<\/li>\n\n\n\n
        • Warm milk<\/li>\n\n\n\n
        • Herbal tea<\/li>\n<\/ul>\n\n\n\n

          Did You Know?<\/h2>\n\n\n\n

          Gelatina de pata does not rely on commercial gelatin. Its firm texture comes from the collagen released during the long cooking process. Beating the warm mixture is what transforms the darker syrup into a lighter, softer candy.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Gelatina de pata is one of Colombia\u2019s best-known artisan sweets. It is made with the natural collagen released by slowly cooking beef feet. In Valle del Cauca, especially in Andaluc\u00eda, this candy is strongly connected to local confectionery traditions. The white version is made with panela, milk, cinnamon, and vanilla. The mixture is then beaten […]<\/p>\n","protected":false},"author":6,"featured_media":14238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[161,183],"tags":[],"class_list":["post-14236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-recipes","category-postres-colombianos","entry","has-media"],"yoast_head":"\nColombian Gelatina de Pata | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Colombian gelatina de pata with panela, milk, and cinnamon: a traditional artisan candy with a soft, airy texture.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/colombian-gelatina-de-pata\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" 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