Fruit Salad Moulded

Name: Fruit Salad Moulded
Yield: 12
Ingredients: Oil (for greasing); 4 cups of orange juice (960 ml); 3 envelopes of unflavored, colorless gelatin (36 g); 1/4 cup of orange liqueur (Cointreau or Grand Marnier 60 ml); 1/4 cup of grated ginger (45 g); 1 can of pineapple in syrup, cut into chunks (340 g); 4 red apples, cored and sliced into cubes (800 g); 2 papayas, cut into cubes (1.2 kg); 3 large prata bananas, cut into cubes (700 g)

1
Oil (for greasing)
2
4 cups of orange juice (960 ml)
3
3 envelopes of unflavored, colorless gelatin (36 g)
4
1/4 cup of orange liqueur (Cointreau or Grand Marnier 60 ml)
5
1/4 cup of grated ginger (45 g)
6
1 can of pineapple in syrup, cut into chunks (340 g)
7
4 red apples, cored and sliced into cubes (800 g)
8
2 papayas, cut into cubes (1.2 kg)
9
3 large prata bananas, cut into cubes (700 g)

Ingredients

1
Oil (for greasing)
2
4 cups of orange juice (960 ml)
3
3 envelopes of unflavored, colorless gelatin (36 g)
4
1/4 cup of orange liqueur (Cointreau or Grand Marnier 60 ml)
5
1/4 cup of grated ginger (45 g)
6
1 can of pineapple in syrup, cut into chunks (340 g)
7
4 red apples, cored and sliced into cubes (800 g)
8
2 papayas, cut into cubes (1.2 kg)
9
3 large prata bananas, cut into cubes (700 g)

Directions

1
Grease a 24 cm diameter mould with oil and reserve
2
In a large refrigerated bowl, sprinkle 1 cup of orange juice over the gelatin and let it hydrate for 5 minutes
3
Heat it over high heat in a water bath, stirring until dissolved
4
Add the remaining juice and all the other ingredients and mix
5
Place it in the prepared mould and put it in the fridge until the gelatin is firm (about 3 hours)
6
Unmould onto a decorative plate and serve immediately
7
221 calories per serving