Jelly dessert with fruits

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make jelly dessert with fruit? Prepare your ingredients. You can choose absolutely any juice for this dessert, but without pulp, so that the jelly turns out transparent. The set of fruits can also be varied; I took grapes, tangerines and kiwi. Berries, apples, pears, oranges, and peaches are also good.

2. STEP 2

   

   Pour gelatin with cold drinking water and leave to swell for 15 minutes.

3. STEP 3

   

   While the gelatin is swelling, prepare the fruit. Wash the grapes and pick them off the branches. It is better if it is a seedless variety.

4. STEP 4

   

   Wash and peel the kiwi. Cut it into small pieces. IMPORTANT! Kiwis and pineapples contain substances that destroy the gelling properties of gelatin. Therefore, if you use these fruits, you need to scald them with boiling water or add more gelatin. Or even replace them with other fruits.

5. STEP 5

   

   Wash the tangerines, peel and divide into slices. Remove the film from each slice. I used canned tangerines in juice and took the fruit juice for the jelly from them.

6. STEP 6

   

   Pour the swollen gelatin into a saucepan and heat over low heat until completely dissolved. Pour fruit juice into hot gelatin and stir.

7. STEP 7

   

   Take a form suitable for dessert. I use a large rectangular one made of silicone; you can prepare the jelly in portions, in molds, bowls or beautiful glasses. Place some of the prepared fruit in the mold. Pour half of the gelatin mixture over the fruit. Place in the refrigerator for 30 minutes.

8. STEP 8

   

   Then lay out the remaining fruit and pour in the remaining gelatin (if it starts to harden, warm it up again). Place the mold in the refrigerator until completely set, about 4-5 hours.

9. STEP 9

   

   Before serving, turn the jelly onto a plate and serve. Bon appetit!

Comments on the recipe

Evgesha

11.08.2023

5

This recipe is a godsend for me, as I am an avid PP-schnitzer and simply adore jelly-fruit desserts. Jelly and mousse are delicious desserts of French origin. Their main “zest” is their interesting and unusual consistency. This recipe simply leaves room for imagination, as you can use different variations of berries and fruits. Instead of tangerines and kiwi, I took peach and apricots. I took clarified pear juice for baby food. And the “bright spot” in this composition is, of course, the grapes. The dessert is bright, refreshing and very low in calories. It is very easy to prepare and sets very quickly and of course it is aesthetically incredibly beautiful. It’s absolutely a sight for sore eyes for a holiday table. Many thanks to the author for this wonderful and delicious dessert! I recommend)