Three Fruit Salad Jelly Cups in glasses with a spoon inside one of them.

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Fruit Salad Jelly Cup
A Lambert Produce Recipe

Fruit Salad Jelly Cup Recipe

Three Fruit Salad Jelly Cups in glasses with a spoon inside one of them.

Fruit salad like you’ve never seen it before! Covered with gelatine and filled with flavour, this Xmas dish will be your new family favourite on a hot summer’s day!

Prep

Cooking

Serves

Ingredients

  • ¾ cup boiling water
  • 6 ½ teaspoons powdered gelatine
  • 2 ¾ cups pure apple juice
  • ¼ cup Cointreau liqueur (optional)
  • 200g raspberries
  • 2 ripe mangoes, cheeks removed, peeled, and diced
  • 200g blueberries
  • 16 lychees, peeled, pitted, and quartered
  • 150g silken firm tofu (optional)
  • 2 tablespoons pure apple juice (optional)
  • 1 tablespoon Cointreau liqueur (optional)

Method

1. Pour the boiling water into a heatproof jug. Sprinkle in the gelatine and whisk until dissolved. Add a splash of apple juice to the mixture and stir. Pour the remaining apple juice into a large jug and then add the gelatine mixture and liqueur (if using) and stir until combined.

2. Divide the raspberries among 8 mini pudding bowls or rounded cups. Pour in enough apple juice mixture to just cover the raspberries. Place the cups on a tray and place them in the fridge for 30 minutes.

3. Remove the cups from the fridge and place the mango over the raspberries. Pour in enough apple juice mixture to just cover the mango. Place back in the refrigerator for another 30 minutes. Repeat this layering process with the blueberries and the lychees. Then, cover the cups and place them in the fridge to set for 4 hours.

4. Optional step: To make the liqueur cream, combine the tofu, apple juice, and liqueur in a small bowl. Whisk together. Then, cover and place in the fridge to chill.

5. To remove the jelly from the molds, dip them into hot water for 4 seconds and then flip onto a plate. Spoon over liqueur cream, if using. Serve and enjoy.