Jelly dessert with fruit

4 servings
5 hours

Fruit jelly can not be made from all fruits. This is due to substances called protease enzymes. They prevent gelatin from exhibiting gelling properties. Quite a lot of them in such exotic fruits as pineapple, kiwi, banana, melon and papaya. But there is good news: high temperatures destroy these enzymes, and even from the listed fruits it becomes possible to make a delicious fruit jelly. Therefore, puree or juice used as a base should be boiled for a couple of minutes, and scalded with boiling water. In general, all other fruits and berries are perfect for jelly. It is only worth noting that fruits with acid usually contain enough pectin (for example, cranberries, currants or apples), so the amount of gelatin for desserts based on them can be reduced, and the amount of sugar will have to be increased.

How to make a jelly dessert with fruits? Prepare the ingredients. Juice for this dessert can be chosen absolutely anyone, but without pulp, so that the jelly turns out to be transparent. The set of fruit can also be varied, I took grapes, tangerines and kiwis. Berries, apples, pears, oranges, peaches are also good.

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

While the gelatin swells, prepare the fruit. Wash the grapes and cut off the twigs. It is better if it is a pitted variety.

Wash and peel the kiwi. Cut it into small pieces. IMPORTANT! Kiwi and pineapples contain substances that destroy the gelling properties of gelatin. Therefore, if you use these fruits, then they need to be scalded with cool boiling water or added more gelatin. Or completely replace them with other fruits.

Wash the tangerines, peel and divide into wedges. Clean each wedge from the film. I used canned tangerines in juice and fruit juice for jelly took from them.

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

Take a form suitable for dessert. I use a large rectangular silicone, you can cook jelly in portions, in molds, creams or beautiful glasses. Put some of the prepared fruits in a tin. Pour half the gelatin mixture over the fruit. Refrigerate for 30 minutes.

Then lay out the remaining fruit and fill with the remaining gelatin (if it has started to freeze, then warm it up again). Place the tin in the refrigerator until fully set for about 4-5 hours.

Before serving, turn the jelly onto a plate and serve to the table. Enjoy your meal!