Fruity Rainbow Jello

I've been wanting to participate in a blog event for a while. I finally found the courage to actually do so. Here's my entry for this months Aspiring Bakers #24 (October 2012) : Jellies & Puddings.
Thank you MiMi Bakery House for hosting this lovely event!

I decided to do a healthy version of rainbow jello. So no added food coloring just the beauty of nature itself. It's cute, its healthy and also very tasty (let's not forget that important bit ;)

I also did a simplified yogurt version.

Although very easy, I can understand that this recipe may seem like quite a hassle for you busy mums. Luckily you can always use biological fruit juice instead, saving time but retaining the healthiness!

What you'll need:
2 red grapefruits
1 honeydew melon
300gr red grapes
5 kiwi's
12 gelatin leaves
sugar (optional)
blender/fruit juicer

Peel and cut up the melon and kiwi's. Deseed the kiwi's if you want a clear green color. If you leave it in, it will create a murkier kind of green. Set fruits aside for later.

Soak 3 gelatin leaves in cold water.
Cut grapefruit in half and squeeze all the juice out. Sieve the juice to get all the pits out.
Simmer over low heat in a small saucepan. Do not bring to a boil. Add the gelatin leaves and stir till completely dissolved. Leave to cool a bit, then divide evenly over cups. Place in refrigerator for about 35 minutes.

Soak 3 gelatin leaves in cold water.
Place cut up honeydew in blender and blend till a smooth thick juice. Sieve and simmer over low heat. Dissolve gelatin leaves and leave to cool. Check if previous layer is firm enough. If so, spoon the new layer on top. Place in refrigerator for about 35 minutes.

Soak 3 gelatin leaves in cold water.
Place grapes in blender and blend till a smoothish juice. Do not sieve yet. We want that pretty purple of the skins, so simmer first, add gelatin leaves and then sieve juice. Leave to cool. Don't worry, it seems a bit brown now but it will turn more purplish once cooled. Check if previous layer is firm enough. If so, spoon the new layer on top. Place in refrigerator for about 35 minutes.

Soak 3 gelatin leaves in cold water.
Place cut up kiwi's in blender and blend till a smooth thick juice. Sieve and simmer over medium heat. Since kiwi fruit has an enzyme that can break up the gelatin, be sure to properly heat the kiwi juice. Dissolve gelatin leaves and leave to cool. Divide evenly over cups. Place in refrigerator for about 1 hour or until completely firm.

Your healthy fruit jello is now ready to eat!

PS: You can use pretty much any fruit you want, but be aware that not all fruits are gelatin/agar agar friendly. Sometimes it helps to heat them (like I did with the kiwi's). If you feel your juice is to sour, add some sugar. It does decrease the healthiness a little, but oh well. And if you choose to use agar agar instead of gelatin, keep in mind that agar can start to "firm-up" at room temperature.