It is recommended to use citrus fruits. You can use fresh or canned, they're both good!
Photographed by Gaku YAMAYA
Calorie count is for full recipe
Not including setting time (Does not include time needed to chill and set the jelly.)
- 2 oranges
- 1 grapefruit
- 2 cans pineapple (250 g)
- 18 g sheet gelatin
- 180 g sugar
- 300 ml water
- 2-3 tbsp orange liqueur
- 2-3 tbsp lemon juice
- A few mint leaves
Segment the oranges and grapefruit and cut into bite-size pieces. Cut the pineapple slices into 8 equal pieces.
Soak the gelatin in a generous amount of water to soften. Once it has a slightly springy texture, remove and gently squeeze out the excess water.
Put the sugar and 300 ml of water in a saucepan and heat to melt the sugar. Turn off the heat and add the gelatin to melt it. Pour the mixture into a bowl and let it cool slightly.
Add the fruit, orange liqueur and lemon juice, and mix thoroughly.
Place the bowl in ice water to chill the mixture, stirring occasionally. When the gelatin is softly set so that the fruit no longer sinks to the bottom, pour it into a mold and chill in the fridge. Turn the mold over to empty the gelatin onto a plate. Garnish with mint to taste.