- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 280 kcal
Quick summary
“This colorful fruit gelatin combines a translucent base of neutral gelatin dissolved in natural juice with fresh pieces of strawberry, pineapple, and kiwi. A light dessert, rich in vitamins and with a clear and festive look.”
What you need to know
- Neutral unflavored gelatin allows highlighting the authentic acidity and sweetness of the selected fresh fruits.
- Cooling the mixture before adding the fruits prevents the pieces from cooking or losing their crunchy texture.
- The quick unmolding in warm water releases the entire piece, revealing the colorful mosaic of suspended pieces.
Ingredients
Main
- 1 liter of water
- 1 packet unflavored powdered gelatin
- 2 cups of natural fruit juice (cabelinho or orange)
- 1 cup of chopped fruit (strawberry, pineapple, kiwi, etc.)
- 1 cup of sugar (optional)
Instructions
Principal
- In a bowl, dissolve the gelatin powder in hot water, stirring well.
- Add the fruit juice to the gelatin mixture, stirring until smooth.
- If desired, add the sugar and mix until completely dissolved.
- Let the mixture cool slightly before adding the chopped fruits.
- Pour the mixture into the mold previously greased with a little oil.
- Refrigerate for approximately 4 hours or until completely set.
- To unmold, dip the pan quickly in warm water.
- Cut into pieces and serve chilled, garnishing with mint leaves if desired.
Chef's tips
- Lightly blanch fresh pineapple and kiwi pieces for 2 minutes before using to inactivate enzymes that prevent gelatin from setting.
- Chop the fruits into uniform medium cubes so they are well distributed in the pan without sinking all to the bottom.
- Grease the bundt pan with an imperceptible layer of neutral oil with a paper towel for easy unmolding.
Variations
- Add whole fresh mint leaves suspended in the translucent cream to confer aromatic freshness and color.
- Prepare the broth using green tea or chamomile infusion flavored with lemon for a light functional dessert.
- Serve the slices accompanied by a drizzle of raw wild honey or rustic passion fruit syrup with seeds.
Substitutions
- Neutral powdered gelatin can be replaced by 12 sheets of unflavored gelatin hydrated and dissolved in hot water.
- Orange juice can be replaced by strained natural apple juice, coconut water, or white grape juice.
- The fruits can be varied with seedless grapes cut in half, fresh blueberries, and mango slices.
How to store
Keep the unmolded gelatin in the refrigerator on a covered plate for up to 3 days. As it contains fresh cut fruits, consume within this period to ensure the freshness of the pieces and avoid natural fermentation of the fruits.
Can it be frozen?
It is not recommended to freeze ready-made gelatin with fresh fruits. The colloidal gel undergoes syneresis and extreme dehydration in the freezer, becoming spongy, watery, and completely unpleasant when thawed in the refrigerator.
What to serve with
Combines very well with creamy natural yogurt, crunchy homemade granola, iced tea with lemon slices or iced coffee. An excellent option to finish light summer lunches or tropical brunches outdoors.
Frequently asked questions
How to unmold without breaking the corners of the gelatin?
Run a smooth, non-serrated knife along the edges, dip the bottom of the pan in warm water for 5 seconds, and turn it over onto a damp plate.
Why doesn't gelatin set when it has raw pineapple or kiwi?
These fruits contain bromelain and actinidin, enzymes that break down collagen; boil the fruits for 2 minutes to deactivate them.
How do I keep the fruits from all sinking to the bottom?
Let the gelatin start to thicken in the refrigerator to the consistency of egg whites before gently folding in the fruits.
Can I prepare the recipe entirely without added sugar?
Yes, if the natural fruit juice is naturally sweet (like ripe orange or apple), skip the refined sugar.
