This stunning no-bake orange fruit gelatin dessert transforms simple ingredients into an elegant centerpiece that looks like it came from a professional pastry shop. This forgotten treasure requires no baking skills and sets beautifully in just 5 hours, creating a refreshing dessert that’s perfect for any occasion.
Ingredients
For the Fruit Layer:
- 2 ripe bananas (approximately 240g/8.5 oz)
- 80g fresh strawberries (⅔ cup, hulled and chopped)
- 2 medium kiwis (approximately 200g/7 oz)
- 1 tablespoon fresh lemon juice
- 100g granulated sugar (½ cup)
- 2 tablespoons water
For the Orange Gelatin:
- 2 large oranges (for zest and segments)
- 350ml fresh orange juice (1½ cups)
- 400ml water (2 cups)
- 100g granulated sugar (½ cup)
- 80g cornstarch (⅔ cup)
Equipment Needed:
- 1 bundt pan or ring mold (22cm/9-inch diameter)
- Medium saucepan
- Whisk
- Fine mesh strainer
Step-by-Step Instructions
Preparing the Fruit Components
Step 1: Wash and prepare all fruits thoroughly. Peel the bananas and cut into 1cm (½ inch) thick rounds. Hull the strawberries and cut into quarters. Peel the kiwis and slice into rounds, then quarter each slice.
Step 2: Place the prepared fruit in a large mixing bowl. Drizzle with fresh lemon juice to prevent browning and toss gently to coat all pieces evenly.
Step 3: Sprinkle 100g of sugar over the fruit mixture and add 2 tablespoons of water. Gently fold the ingredients together and let macerate for 10 minutes. This process draws out natural juices and creates a light syrup.
Creating the Orange Gelatin Base
Step 4: Zest both oranges using a fine grater, being careful to avoid the bitter white pith. Set the zest aside. Segment the oranges by cutting away the peel and membrane, then cutting between the membranes to release clean segments.
Step 5: In a medium saucepan, combine the fresh orange juice, water, and remaining 100g of sugar. Whisk until the sugar begins to dissolve.
Step 6: In a small bowl, create a slurry by whisking the cornstarch with 4 tablespoons of the orange juice mixture until completely smooth with no lumps remaining.
Step 7: Place the saucepan over medium heat and bring the orange mixture to a gentle simmer. Slowly whisk in the cornstarch slurry, stirring continuously to prevent lumps from forming.
Cooking the Gelatin Mixture
Step 8: Continue cooking over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens significantly and coats the back of a spoon. The consistency should be similar to thick custard.
Step 9: Remove from heat and strain the thickened mixture through a fine mesh strainer to ensure smoothness. Stir in the orange zest and allow to cool for 5 minutes.
Assembling the Dessert
Step 10: Lightly oil your bundt pan or ring mold to prevent sticking. Arrange the macerated fruit mixture evenly in the bottom of the mold, including the orange segments.
Step 11: Carefully pour the warm orange gelatin mixture over the fruit, ensuring it fills all gaps and covers the fruit completely. Tap the mold gently on the counter to release any air bubbles.
Step 12: Cover with plastic wrap and refrigerate for at least 5 hours or overnight until completely set and firm to the touch.
Serving the Dessert
Step 13: To unmold, briefly dip the bottom of the mold in warm water for 10-15 seconds. Run a thin knife around the edges to loosen, then invert onto your serving plate.
Step 14: Serve chilled, cutting into wedges with a sharp knife. Garnish with additional fresh fruit or mint leaves if desired.
Nutritional Information and Timing
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 5 hours
Total time: 5 hours 25 minutes
Serves: 8-10 people
Calories per serving: Approximately 145 calories
Nutritional Breakdown (per serving):
- Carbohydrates: 36g
- Protein: 1.5g
- Fat: 0.3g
- Fiber: 2.5g
- Vitamin C: 85% Daily Value
- Potassium: 320mg
- Natural sugars: 28g
Recipe Variations and Substitutions
Seasonal Fruit Alternatives
Replace the fruit combination with seasonal alternatives such as mixed berries in summer, diced apples and pears in fall, or tropical fruits like mango and pineapple year-round. Maintain the same total weight of fruit for consistent results.
Sugar-Free Option
Substitute the granulated sugar with stevia or erythritol using a 1:1 replacement ratio. For diabetic-friendly versions, use sugar-free orange juice and reduce the sweetener to taste.
Gelatin Enhancement
For a firmer set, replace 2 tablespoons of cornstarch with unflavored gelatin powder. Bloom the gelatin in cold water first, then dissolve it into the hot orange mixture for professional pastry-shop texture.
Flavor Variations
Create different flavor profiles by substituting orange juice with apple juice, grape juice, or mixed berry juice. Adjust the cornstarch slightly depending on the acidity of your chosen juice.
Individual Servings
Pour the mixture into individual ramekins or silicone molds for elegant single-serving presentations. Reduce chilling time to 3-4 hours for smaller portions.
Frequently Asked Questions
Why isn’t my orange fruit gelatin setting properly?
Insufficient cornstarch or inadequate cooking time are the most common causes. Ensure you cook the mixture until it thickens significantly and coats a spoon. The mixture should have a custard-like consistency before cooling.
Can I make this dessert without cornstarch?
Yes, substitute cornstarch with an equal amount of arrowroot powder or use 2 packets of unflavored gelatin dissolved according to package directions. Agar powder also works well for vegetarian options.
How long will this no-bake dessert keep?
Store covered in the refrigerator for up to 4 days. The fruit may release additional juices over time, but this doesn’t affect the taste or safety of the dessert.
Can I use frozen fruit instead of fresh?
Fresh fruit provides the best texture and appearance, but thawed frozen fruit can work. Drain excess liquid from thawed fruit and pat dry before using to prevent the gelatin from becoming too watery.
What’s the best way to prevent the fruit from floating?
Allow the orange gelatin mixture to cool for 10-15 minutes before pouring over the fruit. This slightly thicker consistency helps suspend the fruit pieces evenly throughout the dessert rather than having them float to the top.
This forgotten treasure of a dessert proves that the most impressive results often come from the simplest techniques. The combination of fresh fruit suspended in a crystal-clear orange gelatin creates a stunning visual presentation that tastes as beautiful as it looks, making it perfect for dinner parties, family gatherings, or any time you want to create something special without turning on the oven.