Ingredients
Scale
- 4 cupsFiltered water, divided
- 1 packet (7 g) unflavored gelatin
- 3/4 cup granulated sugar
- 1 cup fresh kiwi, peeled & diced
- 1 cup fresh strawberry, halved
- 1 cup fresh mango, cubed
- 1/2 cup fresh lychee, peeled & pitted
- 1/4 cup fresh citron or yuzu juice (optional, for brightness)
- Edible flowers & mint leaves for garnish
Instructions
- Softening the gelatin: Sprinkle gelatin over 1/2 cup cold water in a bowl; set aside.
- In a saucepan, combine remaining 3 1/2 cups water and sugar. Heat over medium until sugar dissolves (do not boil).
- Remove from heat. Stir in gelatin mixture until fully dissolved.
- Cool slightly, then stir in citron/yuzu juice if using.
- Pour 1 cup gelatin into a square or round glass baking dish. Refrigerate 30–45 mins until slightly set but still tacky.
- Layer fruits evenly over first layer. Pour another 1 cup gelatin over fruit. Repeat with remaining layers, alternating fruit and gelatin, finishing with clear gelatin.
- Chill uncovered 4+ hours, or until fully set (preferably overnight).
- Garnish with edible flowers & mint before serving. Slice with warm knife for clean edges.
Notes
- No sugar substitute recommended—sugar helps stabilize clear gelatin.
- Use seedless fruits or strain pulp for extra clarity.
- For extra shine, brush surface with warmed apricot jam glaze (dissolved in warm water) after setting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Method: Chill-set layering
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 recipe
- Calories: 95 Kcal
- Sugar: 18g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1.2g
- Protein: 0.5g
- Cholesterol: 0mg
