Encapsulated fruit gelatin, or gelatina de fruta encapsulada, is a vibrant and refreshing Mexican dessert that's both visually stunning and surprisingly simple to make. Imagine tiny spheres of juicy fruit, perfectly preserved within a delicate, wobbly gelatin shell – a delightful textural contrast that bursts with flavor in every bite. This playful dessert is perfect for parties, celebrations, or simply a delightful afternoon treat, offering a unique twist on traditional fruit gelatin. The vibrant colors and jewel-like appearance make it a showstopper, guaranteed to impress your guests.
This recipe will guide you through creating your own encapsulated fruit gelatin, step by step. From selecting the perfect fruits to mastering the delicate technique of creating the perfectly sized spheres, we'll cover everything you need to know to achieve stunning results. Get ready to impress with your culinary creativity and experience the joy of making this captivating Mexican dessert.
Tools Needed
- Saucepan
- Mold (donut, cake, etc.)
- Absorbent kitchen paper
- Freezer
Ingredients
- Assorted fruits in syrup: 1 can
- Syrup (from assorted fruits)
- Half and half cream: 1 can
- Evaporated milk: 1 can
- Condensed milk: 1 can
- Water: 1.5 cups
- Unflavored gelatin: 1 tablespoon (15 mL)
- Transparent gelatin
- Peach gelatin
Step-by-Step Instructions
Step 1. Prepare the Mold and Gelatin Base
- Grease the mold with cooking oil using absorbent kitchen paper to prevent sticking.
- Chill the greased mold in the freezer for at least 5 minutes.
- Boil 1 cup of water.
- Add transparent gelatin to the boiling water and stir until dissolved. Chill the gelatin in the freezer.
Step 2. Create the Fruit-Infused Gelatin Mixture
- Boil the syrup from the canned fruits.
- Add the peach gelatin to the boiling syrup and stir until dissolved.
- Add the evaporated milk, half-and-half cream, and condensed milk to the syrup mixture. Stir well.
- Boil another cup of water and add the peach gelatin, stir until dissolved. Chill in the freezer for 10-15 minutes.
Step 3. Layer and Chill the Gelatin
- start with some peach pieces in syrup, followed by a layer of transparent gelatin, then more fruits, and repeat.
- Chill in the freezer until semi-set, then add more fruit layers. Repeat until all layers are set.
Step 4. Unmold and Serve
- Remove the gelatin from the freezer once it is completely set.
- Run a knife or spatula around the edges of the mold. Invert the mold onto a plate to unmold the gelatin.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- If you find the gelatin too sweet, replace the syrup with 1 cup of water when making the milk gelatin.
Nutrition
- Calories: 600-700
- Fat: 20-25g
- Carbs: 100-120g
- Protein: 5-7g
FAQs
1. Can I use any type of fruit for encapsulated gelatin?
While most fruits work well, choose firmer fruits that hold their shape, like grapes, berries, or small pieces of mango. Avoid overly soft fruits that might break down during the process.
2. How long does encapsulated fruit gelatin last?
Properly refrigerated, your encapsulated fruit gelatin should last for 3-4 days. Make sure to keep it covered to prevent it from absorbing odors from other foods in your refrigerator.
With its vibrant colors, delightful textures, and refreshing taste, encapsulated fruit gelatin is a true culinary gem. This simple yet elegant dessert is perfect for showcasing your creativity and impressing friends and family. So gather your ingredients and embark on this fun and rewarding culinary adventure!