3 cups of Chongos Zamoranos Tres Reyes with their syrup
1 cup of evaporated milk
1 cup whole milk
1 cup of half cream
2 tsp cinnamon
5 envelopes of gelatin powder
½ cup of water
Chongos to decorate
2 cinnamon sticks
1 handful of red berries or blueberries
Place Chongos, evaporated milk, whole milk, half cream and cinnamon powder in a blender and mix until you get a homogeneous mixture.
Slowly add the gelatin previously dissolved in hot water and blend for a few more seconds.
Pour the mixture into a jello mold and refrigerated until set. Once removed from the mold, decorate with more Chongos Zamoranos, the cinnamon sticks and berries.