Refreshing No-Bake Orange Fruit Gelatin Ring
Looking for a show-stopping dessert that’s light, vibrant, and effortless? This no-bake orange fruit gelatin ring delivers all that and more! With juicy fruits suspended in a zesty orange jelly, it’s a refreshing treat that looks as beautiful as it tastes. Plus, there’s no oven required—just a little patience as it chills to perfection.
Whether you’re hosting a party or just craving something elegant and fruity, this chilled ring is a stunning centerpiece that’s surprisingly easy to prepare.
Ingredients
For the Fruit Layer:
2 ripe bananas (approx. 240g)
80g fresh strawberries (about ⅔ cup), stemmed and chopped
2 medium kiwis (approx. 200g)
1 tbsp fresh lemon juice
100g granulated sugar (½ cup)
2 tbsp water
For the Orange Gelatin Base:
2 large oranges (for zest and segments)
350ml fresh orange juice (1½ cups)
400ml water (2 cups)
100g granulated sugar (½ cup)
80g cornstarch (⅔ cup)
Tools You’ll Need:
22 cm ring mold or Bundt pan
Medium saucepan
Whisk
Fine mesh sieve
Instructions
Instructions
Step 1: Prepare the Fruit
Peel and slice bananas into 1cm rounds.
Quarter the strawberries.
Peel and slice the kiwis, then quarter the slices.
Place all fruit in a mixing bowl and toss with lemon juice to prevent browning.
Step 2: Macerate the Fruit
Add 100g sugar and 2 tbsp water to the fruit.
Mix gently and let sit for 10 minutes. The fruit will release juices and create a light syrup.
Step 3: Prep the Oranges
Zest both oranges and set aside.
Segment the oranges: peel and cut away membranes to get clean wedges.
Step 4: Start the Gelatin Base
In a saucepan, combine orange juice, water, and remaining 100g sugar. Stir until sugar dissolves.
In a separate bowl, whisk the cornstarch with a few tablespoons of the juice mixture until smooth and lump-free.
Step 5: Cook the Mixture
Bring the juice mixture to a gentle simmer.
Slowly whisk in the cornstarch slurry.
Keep stirring over medium heat for 5–7 minutes until the mixture thickens to a custard-like consistency.
Step 6: Strain and Cool
Remove from heat and strain the mixture through a fine sieve.
Stir in orange zest and let cool for about 5 minutes.
Assembling the Dessert
Step 7: Build the Ring
Lightly oil your mold to ensure easy release later.
Evenly layer the fruit (including orange segments) at the bottom.
Step 8: Add the Gelatin
Gently pour the warm orange mixture over the fruit to cover it completely.
Lightly tap the pan on the counter to release any trapped air bubbles.
Step 9: Chill and Set
Cover with plastic wrap and refrigerate for at least 5 hours, or overnight for best results.
To Serve
Dip the mold briefly into warm water (10–15 seconds) to loosen.
Run a thin knife along the edge if needed.
Invert onto a serving platter and gently lift the mold away.
Slice and serve cold. Garnish with extra fruit or fresh mint for a final touch.
Tips & Notes
Prep time: 25 minutes
Chill time: 5+ hours
Serves: 8–10
Calories per serving: Approx. 150–180 (varies by fruit and serving size)
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