Instructions
🥝 Step 1: Prepare the Fruit
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Peel and slice bananas into 1cm rounds.
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Quarter the strawberries.
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Peel and slice the kiwis, then quarter the slices.
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Place all fruit in a mixing bowl and toss with lemon juice to prevent browning.
🍓 Step 2: Macerate the Fruit
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Add 100g sugar and 2 tbsp water to the fruit.
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Mix gently and let sit for 10 minutes. The fruit will release juices and create a light syrup.
🍊 Step 3: Prep the Oranges
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Zest both oranges and set aside.
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Segment the oranges: peel and cut away membranes to get clean wedges.
🍮 Step 4: Start the Gelatin Base
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In a saucepan, combine orange juice, water, and remaining 100g sugar. Stir until sugar dissolves.
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In a separate bowl, whisk the cornstarch with a few tablespoons of the juice mixture until smooth and lump-free.
🔥 Step 5: Cook the Mixture
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Bring the juice mixture to a gentle simmer.
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Slowly whisk in the cornstarch slurry.
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Keep stirring over medium heat for 5–7 minutes until the mixture thickens to a custard-like consistency.
✨ Step 6: Strain and Cool
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Remove from heat and strain the mixture through a fine sieve.
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Stir in orange zest and let cool for about 5 minutes.
Assembling the Dessert
🧡 Step 7: Build the Ring
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Lightly oil your mold to ensure easy release later.
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Evenly layer the fruit (including orange segments) at the bottom.
🍮 Step 8: Add the Gelatin
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Gently pour the warm orange mixture over the fruit to cover it completely.
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Lightly tap the pan on the counter to release any trapped air bubbles.
❄️ Step 9: Chill and Set
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Cover with plastic wrap and refrigerate for at least 5 hours, or overnight for best results.
To Serve
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Dip the mold briefly into warm water (10–15 seconds) to loosen.
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Run a thin knife along the edge if needed.
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Invert onto a serving platter and gently lift the mold away.
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Slice and serve cold. Garnish with extra fruit or fresh mint for a final touch.
Tips & Notes
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Prep time: 25 minutes
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Chill time: 5+ hours
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Serves: 8–10
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Calories per serving: Approx. 150–180 (varies by fruit and serving size)
