Mosaic Jelly Recipe
Chinese · Dessert · 30 min total
A colorful, translucent jelly with fruit chunks suspended in a sweet gelatin, perfect for a refreshing dessert or party treat.
20
min prep
min prep
10
min cook
min cook
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup mixed fruit (e.g., kiwi, strawberry, mango, diced small)
- 2 packets (7g each) unflavored gelatin powder
- 1/2 cup cold water
- 1 1/2 cups boiling water
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/2 cup fruit juice (e.g., orange or grape, for color contrast)
Instructions
- In a small bowl, sprinkle gelatin over cold water. Let stand for 5 minutes to bloom.
- In a medium bowl, combine boiling water and sugar; stir until sugar dissolves. Add bloomed gelatin and stir until completely dissolved.
- Stir in lemon juice and fruit juice. Let cool to room temperature.
- Arrange diced fruit in a 9x5-inch loaf pan or similar mold. Pour gelatin mixture over fruit.
- Refrigerate for at least 4 hours or until set. Unmold by dipping pan in warm water for 10 seconds, then invert onto a plate.
- Slice or cut into cubes to serve.
Tips
- Use fruits that don't float too much, like kiwi and mango; avoid fresh pineapple or papaya as they contain enzymes that prevent setting.
- For a layered effect, pour a thin layer of gelatin, let set, add fruit, then pour remaining gelatin.
- Store in refrigerator for up to 3 days.
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