Rainbow Gelatin

Name: Rainbow Gelatin
Yield: 12
Ingredients: 4 unscented gelatin envelopes (3 red and 1 white); 1 cup of water; 3 cups of orange juice; 1/2 cup of sugar; 4 cups of dry white wine; 2 red apples, sliced into thin strips with skin on; 1 pear, peeled and sliced into thin strips; 1 mango, cubed; 400g of red grapes, cut in half, seedless; 400g of Italian grapes, cut in half, seedless

1
4 unscented gelatin envelopes (3 red and 1 white)
2
1 cup of water
3
3 cups of orange juice
4
1/2 cup of sugar
5
4 cups of dry white wine
6
2 red apples, sliced into thin strips with skin on
7
1 pear, peeled and sliced into thin strips
8
1 mango, cubed
9
400g of red grapes, cut in half, seedless
10
400g of Italian grapes, cut in half, seedless

Ingredients

1
4 unscented gelatin envelopes (3 red and 1 white)
2
1 cup of water
3
3 cups of orange juice
4
1/2 cup of sugar
5
4 cups of dry white wine
6
2 red apples, sliced into thin strips with skin on
7
1 pear, peeled and sliced into thin strips
8
1 mango, cubed
9
400g of red grapes, cut in half, seedless
10
400g of Italian grapes, cut in half, seedless

Directions

1
Dissolve the gelatin in water and let it hydrate for a few minutes
2
Heat over low heat, stirring until the gelatin dissolves
3
In a large bowl, mix the gelatin with orange juice, sugar, and wine
4
Place the bowl over an ice bath and stir occasionally until the gelatin thickens like raw egg whites
5
Add the fruits and mix well
6
Pour into a 23cm diameter mold greased with oil and refrigerate until firm
7
Unmold and serve
8
Serves 12.