Monday, January 29, 2007


Fruity Jelly

2 pcs. Kiwi
2 pcs. Banana
2 pcs. Orange
8 pcs. Strawberry
1 pack unflavored sea jelly powder (gulaman)
3 cups water
½ cup sugar

Prepare a mold, preferably rectangular container, line with plastic cling wrap allowing 4 inches allowance outside the mold. Lay the allowance out of the container draping at the edges. Set aside. Slice the fruits thinly and set aside. Mix sea jelly powder with water, stir until completely dissolved, add sugar and bring to boil, continue stirring until it becomes slightly thick. Pour the jelly mixture into the mold. With a fork, quickly arrange the fruits into the mold while the jelly mixture is still hot. Be sure to stop arranging the fruits when the jelly starts to set. Chill for at least 1 hour. Carefully take the jelly out by inverting the mold into a plate. Take out the lined plastic. Cut in slices and serve.

Tip:Make sure you use fresh fruits. One more tip, soak banana with the orange juice or lemon to avoid discoloration. Reduced the water to ensure a solid jelly. In the packet of the jelly, it says 1 pack is good for 6 cups of water. Reducing the amount of water ensures the jelly to hold the fruits together.
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