1 Bundt pan or ring pan (22 cm diameter)
Medium saucepan
Whisk
Fine-mesh sieve
Step-by-step instructions
Preparing the fruit components
Step 1: Wash and prepare all fruit thoroughly. Peel the bananas and cut into 1 cm thick slices. Stem and quarter the strawberries. Peel the kiwis, slice them, and quarter each slice.
Step 2: Place the prepared fruit in a large mixing bowl. Sprinkle with fresh lemon juice to prevent browning and mix gently to ensure all pieces are evenly coated.
Step 3: Sprinkle 100 g of sugar over the fruit mixture and add 2 tablespoons of water. Gently fold in the ingredients and let stand for 10 minutes. This releases the natural juices and creates a light syrup.
Making the Orange Gelatin Base
Step 4: Finely grate the zest from both oranges, being careful to avoid the bitter white pith. Set the zest aside. Segment the oranges by removing the peel and skin, then cutting between the skins to reveal clean segments.
Step 5: In a medium saucepan, combine the fresh orange juice, water, and the remaining 100g of sugar. Whisk until the sugar begins to dissolve.
Step 6: In a small bowl, combine the cornstarch with 4 tablespoons of the orange juice mixture until a smooth paste forms and no lumps remain.
Step 7: Heat the saucepan over medium heat and bring the orange mixture to a gentle simmer. Slowly whisk in the cornstarch, stirring constantly to avoid lumps.
Cooking the Gelatin Mixture
Step 8: Continue cooking over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens significantly and coats the back of a spoon. The consistency should be similar to thick custard.
Step 9: Remove from heat and strain the thickened mixture through a fine mesh strainer to ensure smoothness. Stir in the orange zest and allow to cool for 5 minutes.
Preparing the Dessert
Step 10: Lightly oil the Bundt pan or ring pan to prevent sticking. Spread the soaked fruit mixture evenly over the bottom of the pan, including the orange segments.
Step 11: Carefully pour the warm orange-gelatin mixture over the fruit, filling all the spaces and completely covering the fruit. Gently tap the pan on the counter to remove any air bubbles.
Step 12: Cover with plastic wrap and let rest in the refrigerator for at least 5 hours or overnight, until the dessert is completely set.
Serving the dessert
Step 13: To release, dip the bottom of the mold in warm water for 10-15 seconds. Run a thin knife along the rim to loosen the edges, then turn out onto a serving plate.
Step 14: Serve chilled and cut into wedges with a sharp knife. Garnish with fresh fruit or mint leaves, if desired.
Nutritional Information and Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 5 hours
Total Time: 5 hours 25 minutes
Serves: 8-10 people
Calories per serving: approximately 145 calories
Nutritional Information (per serving):
