Easy to Make Delish Dessert Recipes With Gelatin, Featuring Fresh Fruits

Gelatin are a fun ingredient to work wth because it makes those jiggly desserts that feels like a miniature person can bounce off into space. From quivering mousses, panna cotta to jelly cubes, here are some recipes that uses the freshest of fruits in puree, juice and pulp forms to go with the gelatin and give a healthy edge to an otherwise would-be plain desserts. You can also use canned fruits which will give more flavor but nothing beats the fresh ones. These fruit dessert recipes for summer will make sure you have the best desserts in town!

Pina Colada Mousse (Serves 4)

Ingredients

• 400 gm pineapple chunks
• 2 ½ tsp gelatin
• 40 gm powdered sugar
• 250 ml coconut cream
• 60 ml water, room temperature

Instructions

1. Take a heatproof bowl and add water to it. Add the gelatin and mix and leave aside for it to activate.
2. Puree the pineapple chunks with water in a blender and strain the juice. Optional: Use a drop of yellow food colouring to give colour to the pineapple juice.
3. Take a small pan and heat water, this is for the gelatin bowl. Place the heatproof bowl over it, to cover the pan and mix until the gelatin assimilates into the water.
4. Remove from heat and quickly take a big bowl, add the coconut cream and sugar and whisk to make it frothy.
5. Add the pineapple juice and mix again. Now pour in the gelatin mixture and whisk again.
6. Divide the liquid into four separate dessert cups or bowls.
7. Use a cling film, foil or lid to cover the surface of the cups or bowls and refrigerate overnight. It'll be ready to eat the next day.

Mango Jelly Pudding (Serves 10)

Ingredients

• Mango Gelatin
• 2 ripe mangoes (puréed)
• 7 gm gelatin (unflavored)
• 360 ml boiling water
• 50 gm granulated sugar (optional)
• Cream Gelatin
• 7 gm gelatin (unflavored)
• 360 ml boiling water
• 400 ml condensed milk
• 235 ml heavy cream
• ¼ cup granulated sugar (optional)

Instructions

• Wash, peel and cut up the two mangoes and puree the flesh until smooth. Use a sweet and fragrant mango variety like Kesar or Alphonso.
• We'll do that mango gelatin first. Take a bowl and add the dry gelatin to it and slowly pour the boiling water into it. Whisk while pouring to dissolve the gelatin completely.
• Pour the pureed mango into this bowl and mix to fully combine, you can also add the sugar to sweeten this. Taste the mango puree to decide.
• Pour into a large jar or smaller jars and refrigerate for 4-5 hours for it to set. Cover with lid to seal it in.
• Prepare the cream gelatin only after the mango one sets. Take a bowl and pour the condensed milk and heavy cream. Whisk to blend and add a bit of the sugar to sweeten. Do the same thing with this batch of gelatin and hot water.
• To the gelatin liquid add the cream mixture and whisk to combine.
• Take out the mango gelatin and cut it into cubes and lift them off the bottom of the jar or jars using a spatula.
• Make sure the cream mixture isn't hot to avoid melting the mango gelatin. Pour the cream gelatin over the mango cubes. Gently rearrange the mango cubes to evenly distribute them in the creamy liquid. Make sure they sink into the cream.
• Refrigerate the jar or jars overnight again. The jelly pudding will be set by the next morning.

Passion Fruit Panna Cotta (Serves 4)

Ingredients

• 300 gm semi-skimmed milk
• 200 gm cream
• 100 gm sugar
• 1 tbsp vanilla extract
• 7 gm gelatin (unflavoured)
• 4 passion fruits (ripe)
• 3 tsp white sugar
• 1 tbsp gelatin (powder)

Instructions

• Take a saucepan and on low flame, heat milk, cream and sugar. Cook until the sugar melts, taking care to not let the milk boil over.
• Drop the vanilla extract and wet gelatin before adding that to the saucepan. Stir to dissolve the gelatin.
• Pour into ramekins, moulds or small cups and refrigerate for 2-3 hours.
• Now to make the sauce, take a saucepan and add the passionfruit pulp and sugar and boil over low heat.
• Add the powdered gelatin to this and once it combines into the sticky fruit pulp, pour it over the panna cotta in the cups.
• Chill for 1-2 hours for it to set and serve.