Fruit jelly with whipped cream

Name: Fruit jelly with whipped cream
Prep time: 240 min
Total time: 240 min
Yield: 6 servings
Ingredients: 300 g Strawberries (fresh); 200 g Mandarins (peeled, segments); 100 g Blueberries; 300 ml Orange juice (100%); 200 ml Water; 80 g White sugar; 12 g Gelatin (powder); 20 ml Fresh lemon juice; 400 ml 30% fat cream; 30 g Powdered sugar (for the cream); 5 g Vanilla extract; 6 g Fresh mint (sprigs for decoration)

Desserts Dishes for Special Occasions 240 min Easy 12 wyświetleń ~33.34 PLN - (0)

Description

A delicate, fresh fruit jelly with homemade seasonal fruits and creamy whipped cream. This classic dessert works well as a light sweet snack after a hearty meal and as an elegant dessert for New Year's Eve 2025 — the transparent, shiny jelly with visible pieces of strawberries, mandarins, and blueberries under a white cloud of whipped cream looks impressive and appetizing. The jelly has a refreshing, fruity flavor with a subtle tartness from the lemon, while the whipped cream adds a velvety texture and gentle sweetness. Serve chilled in transparent bowls or dessert glasses — it pairs perfectly with small mint leaves or a bit of lemon zest for contrast.

Składniki (12)

Servings:

Strawberries (fresh) 300 g
Mandarins (peeled, segments) 200 g
Blueberries 100 g
Orange juice (100%) 300 ml
Water 200 ml
White sugar 80 g
Gelatin (powder) 12 g
Fresh lemon juice 20 ml
30% fat cream 400 ml
✨ Opcjonalne
Powdered sugar (for the cream) 30 g
Vanilla extract 5 g
Fresh mint (sprigs for decoration) 6 g

💰 Szacowany koszt dania: ~33.34 PLN (5.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

Wash the fruits: place the strawberries and blueberries in a colander and rinse with cold water, then drain. Remove the stems from the strawberries and slice the larger ones into pieces about 5-7 mm thick. Peel the mandarins and separate the segments; if they are large, cut them in half. Set the prepared fruits on a large plate or bowl to dry (excess water will make the jelly less clear).

Ingredients: Strawberries (fresh), Mandarins (peeled, segments), Blueberries

Use a wooden board and a sharp knife to cut the strawberries. If the fruit is very wet, gently dry it with a paper towel. Leave the small blueberries whole - they add texture.

Preparing the gelatin

In a small, wide bowl, pour in 100 ml of cold water. Evenly sprinkle 12 g of gelatin over the surface of the water (do not pour it in one spot) to allow the gelatin to 'bloom' (this is called blooming). Leave it for 5-8 minutes — the gelatin will absorb the liquid and become lumpy and spongy.

Ingredients: Gelatin (powder), Water

Use a non-plastic bowl (preferably glass or metal). If the gelatin does not swell after 10 minutes, it may be expired - it will not gel properly.

In a medium saucepan, pour in the remaining 100 ml of water and 300 ml of orange juice, and add 80 g of sugar. Heat over medium heat, stirring, until the sugar is completely dissolved and the liquid is hot (about 70-80°C). Do not bring to a boil — boiling changes the structure of the gelatin. Remove the saucepan from the heat.

Ingredients: Water, Orange juice (100%), White sugar

Use a wide pot with a capacity of about 1.5-2 l for comfortable mixing. Check the temperature by touching the inner side of your wrist: the liquid should be very warm but not scalding.

To the hot (but not boiling) liquid, add the swollen gelatin and vigorously stir with a wooden spoon or whisk until the gelatin is completely dissolved and the liquid becomes clear. If there are any lumps, place the saucepan back on very low heat for a moment and stir, but do not let it boil. After dissolving, add 20 ml of fresh lemon juice and mix well.

Ingredients: Gelatin (powder), Orange juice (100%), White sugar, Fresh lemon juice

Use a silicone whisk to avoid scratching the saucepan. Properly dissolved gelatin should not have visible grains; the liquid will be clear. If bubbles appear, set aside for 1-2 minutes to let them settle.

Remove the saucepan with the hot jelly from the heat and wait for the liquid to cool to a temperature of about 30-35°C (it should be noticeably warm but not burning). To speed up the cooling process, place the saucepan in a larger bowl of cold water and stir occasionally. The cooled jelly should not be cold or set — it should simply be lukewarm.

If the jelly is too hot and we pour it over the fruit, it will cause the fruit to release juice and lose its shape; if it is too cold, it will start to gel while pouring. The ideal temperature is pleasantly warm to the touch.

Assembly of the jelly

Arrange the prepared fruits evenly in 6 transparent cups or small bowls (about 100-120 g of fruit per serving). Place larger pieces (slices of strawberries) against the sides of the dish to make them look beautiful from the outside.

Ingredients: Strawberries (fresh), Mandarins (peeled, segments), Blueberries

The best are transparent dessert cups with a capacity of about 200-250 ml — this way, the layers are visible. If you are using larger dishes, remember that each serving should have roughly the same amount of fruit.

Slowly pour the cooled, lukewarm jelly into the cups with fruit — it's best to pour it using a spoon held above the fruit, so the liquid doesn't disturb the fruit and doesn't push it to the surface. Pour evenly into each cup, making sure not to overfill (leave about 1 cm to the edge).

Ingredients: Orange juice (100%), Water, White sugar, Fresh lemon juice

If the fruits float to the top, use a toothpick to gently hold them down while pouring. Try to pour slowly and close to the fruits.

Cooling

After pouring, loosely cover the bowls with plastic wrap (to prevent condensation from forming on the jelly) and first leave at room temperature for 20-30 minutes to allow the surface to start stabilizing. Then transfer the bowls to the refrigerator for at least 3 hours, preferably 4 hours, until the jelly is completely set and firm.

Do not place hot jelly in the freezer — quick cooling can cause an uneven texture. The jelly is ready when gently shaken, it has no liquid spots and wobbles slightly like jelly.

Chilling the dishes (whipped cream)

Before whipping the cream, chill a metal or glass bowl and the mixer attachments in the fridge for 15-20 minutes — cold tools will make whipping easier and help the cream reach the desired consistency faster.

If you forgot to chill the bowl, place it in the freezer for 5-10 minutes (no longer, so it doesn't freeze). Metal works better than plastic because it absorbs heat faster.

Whipped cream

Pour 400 ml of very cold heavy cream into a previously chilled bowl. Start whipping with a mixer on low speed, gradually increasing the speed. When the cream begins to thicken (after about 1-2 minutes), add 30 g of powdered sugar and 5 g of vanilla extract (if using). Continue whipping until soft peaks form (holding the whisk, the tip of the cream should create a shape that slightly bends; the mixture should be smooth and not runny). Do not whip too long — once stiff peaks are reached, the cream will begin to separate and turn into butter.

Ingredients: 30% fat cream, Powdered sugar (for the cream), Vanilla extract

Use a mixer with whisks or a hand blender. When using 400 ml of cream, whipping usually takes 3-6 minutes depending on the power of the mixer. Stop when the cream holds its shape but is still smooth.

Assembly and decoration

Take the bowls out of the fridge. On the set jelly, add whipped cream — you can use a spoon to gently place a dollop, or transfer the cream to a piping bag and pipe decorative rosettes. Decorate each serving with a few blueberries and a sprig of fresh mint.

Ingredients: 30% fat cream, Blueberries, Fresh mint (sprigs for decoration)

If you are using a piping bag, use a star tip to create elegant rosettes. Additionally, you can sprinkle a bit of finely grated lemon zest or delicate powdered sugar for a greater visual effect (optional ingredients).

Serving

Serve the jelly chilled directly from the fridge. During New Year's Eve 2025, arrange the cups on a decorative plate or tray, you can add small paper flags or serve with a glass of sparkling wine to enhance the celebration.

Ingredients: 30% fat cream

The jelly tastes best right after chilling (up to 24 hours). Before serving, check if the whipped cream has curdled — if it has, quickly whip a small amount of fresh cream and add it.

Storage

Store unused jelly cups in the refrigerator for a maximum of 48 hours. Cover them with plastic wrap to prevent the jelly from absorbing odors from the fridge and to keep the whipped cream from forming a skin.

Do not freeze the jelly — after thawing, the structure and texture will be ruined. If you prepared the whipped cream earlier, keep it for a maximum of 24 hours in a cool place.

Fun Fact

💡

Sweet jellies appeared in the 19th century when gelatin became commercially available; previously, gelatin desserts were served as a symbol of modern cuisine and the culinary skills of hosts.

Best for

Sylwester 2025 letnie przyjęcie elegancki deser po obiedzie

Tips

🍽️ Serving

Serve the jellies in clear dishes to showcase the layers of fruit. For a New Year's effect, you can add edible glitter or small mint leaves. Jellies pair wonderfully with light sparkling wine or herbal infusions.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 48 hours. Do not freeze. If the whipped cream softens, you can gently refresh it before serving by briefly whipping another portion of cream.

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Ingredients (12)

Servings:

Strawberries (fresh) 300 g ~10.50 zł
Mandarins (peeled, segments) 200 g ~2.40 zł
Blueberries 100 g ~4.00 zł
Orange juice (100%) 300 ml ~3.00 zł
Water 200 ml
White sugar 80 g ~1.60 zł
Gelatin (powder) 12 g ~0.24 zł
Fresh lemon juice 20 ml ~0.40 zł
30% fat cream 400 ml ~10.00 zł
✨ Opcjonalne
Powdered sugar (for the cream) 30 g ~0.09 zł
Vanilla extract 5 g ~0.75 zł
Fresh mint (sprigs for decoration) 6 g ~0.36 zł

💰 Szacowany koszt dania: ~33.34 PLN (5.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

2230 kcal

Kalorie

Białko 25.3g

Węglowodany 216.5g

Tłuszcze 122.5g

🔥

135 kcal

Kalorie

Białko 1.5g

Węglowodany 13.1g

Tłuszcze 7.4g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik

210 min

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