Fruit Jelly Cups
These fruit jelly cups are made with layers of strawberries, mangoes, kiwi, blueberries and dragon fruit for easy rainbow colored dessert.
Servings: 20 cups
Calories: 93.4kcal
Ingredients
- 10 g agar agar powder
- 200 g white sugar
- 1 l water
- 400 g strawberries
- 400 g kiwi fruits
- 400 g blueberries
- 400 g mangoes
- 400 g dragon fruit
Instructions
- Wash and pat the molds dry. Set aside (see Note 1).
- Prepare the fruits.
- Wash and hull the strawberries. Cut them into small pieces.
- Peel the mango. Slice and cut into cubes.
- Peel the kiwi fruits. Chop the fruits into small pieces.
- Wash the blueberries.
- Peel the dragon fruit. Slice and cut into cubes.
- Measure water into a small saucepan.
- In a separate bowl, measure the sugar and agar agar powder. Mix with a spoon to combine (see Note 2).
- Pour the sugar and agar agar powder mixture into the saucepan of water. Stir to disperse the sugar.
- Turn on the heat to medium low and cook the jelly. Stir constantly for the first minute to avoid the jelly from clumping. Thereafter, stir occasionally.
- Continue to cook the jelly until it reaches a rolling boil (see Note 3). Turn off the heat. Let the solution cool down slightly before pouring into the cups (see Note 4).
- In the meantime, layer the fruits into the jelly cups.
- Start with the dragon fruits. Divide them between each jelly cup, making sure they are evenly distributed. Use the back of a spoon to press them down lightly to form an even layer.
- Top the dragon fruit with blueberries, followed by kiwi, mangoes and finally strawberries (see Note 5).
- Spoon the jelly solution into the cups (see Notes 6 & 7).
- Tap the cups lightly on the kitchen countertop to release any air bubbles trapped between the fruit pieces.
- Break any visible bubbles on the surface of the jelly with a toothpick. Top up the cups with more jelly if required.
- Place the fruit jelly cups in the refrigerator for about 1 to 2 hours to set completely before serving.
Notes
- The first step in making any jelly is preparing the molds. This is an important step as jelly tends to set quickly at room temperature and preparing the molds after the jelly is cooked could result in the jelly setting in the pot before being poured into the molds.
- Mixing sugar with the agar agar powder helps the agar agar powder to disperse and prevent it from clumping when added into the water.
- An important point to remember when cooking the agar agar is to make sure it is cooked to a rolling boil. This will ensure the jelly powder is completely dissolved. If the jelly is not thoroughly dissolved, the jelly will not set properly.
- Pouring the boiling hot jelly onto the fruits can result in them becoming soft and soggy. Hence, it is best to let the jelly cool down slightly for about 5 to 10 minutes before pouring over the fruits.
- Make sure each fruit layer is as even as possible for balanced layers.
- For easy pouring, you can transfer the jelly solution into a large mug with a pouring lip. Otherwise, you can scoop the jelly with a ladle.
- If you find that the un-poured jelly has cooled down considerably, heat it up again to make sure it does not set before pouring into the jelly cups.
Nutrition
Calories: 93.4kcal | Carbohydrates: 22.4g | Protein: 0.7g | Fat: 0.6g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 16.7mg | Potassium: 125mg | Fiber: 2g | Sugar: 19.1g | Vitamin A: 247IU | Vitamin C: 35.9mg | Calcium: 18.3mg | Iron: 0.6mg