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Prep Time: 20 Minutes Cook Time: 130 Minutes |
Ready In: 150 Minutes Servings: 16 |
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The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly. Ingredients:
1 cup fruit juice (pure juice-not a fruit-flavored drink) or nectar, such as goya, mott's, or kern's, chilled or at room temperature |
1 1/4-ounce package gelatin |
Directions:
1. 1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
2. 2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
3. 3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
4. 4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
5. 5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
6. Tip You can buy plastic or metal tartlet molds ($1.50 and up each, ). An 8-by-8-inch baking dish also works-once the whole thing is set, just cut it into squares with a knife, or into shapes with a cookie cutter.
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