I love the saturated technicolors infused into a modern Gelatina dessert. They're absolutely mesmerizing. And fruits suspended within the transparent mold create fantastical underwater landscapes. In skilled hands, a gelatina is a work of art. I never tire of stopping by Tulcingo Bakery in Corona, Queens on my evening commute. While grabbing a more transportable sweet, such as a pan dulce or churro, I always linger at the Gelatina case admiring the vivid tableau.