Creamy Fruit Jelly Terrine (Fruit Mosaic Dessert)

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This stunning no-bake dessert is soft, creamy, lightly sweet, and packed with colorful fruit suspended in a silky milk jelly. It looks fancy, slices beautifully, and is perfect for parties, Ramadan tables, summer days, or anytime you want a wow dessert with very little effort.

A Little Background

Fruit jelly desserts are popular across Asia, Europe, and the Middle East. They’re loved because they:

  • Require no oven
  • Are light and refreshing
  • Can be endlessly customized with fruits, nuts, or flavors

This version combines milk jelly + clear fruit jelly, creating a beautiful mosaic effect when sliced.

INGREDIENTS (Big Family Size)

For the Fruit Jelly Cubes:

  • 2 packs flavored jelly (orange, strawberry, raspberry, or lemon)
  • 2½ cups boiling water (follow packet instructions, but slightly reduce water for firmer jelly)

Fresh Fruit (choose colorful & firm fruits):

  • 2 oranges, peeled and sliced
  • 2 kiwis, peeled and sliced
  • ½ cup pomegranate seeds
  • ½ cup strawberries or peaches (optional)

Avoid fresh pineapple or papaya (they prevent jelly from setting unless cooked)*

For the Creamy Milk Jelly Base:

  • 3 cups whole milk
  • 1 cup heavy cream (or evaporated milk)
  • ¾ cup sugar (adjust to taste)
  • 3 tablespoons unflavored gelatin powder
  • ½ cup cold water (to bloom gelatin)
  • 1 tablespoon vanilla extract
  • Optional: 2 tablespoons sweetened condensed milk (extra richness)

STEP-BY-STEP INSTRUCTIONS

Make the Fruit Jelly

  1. Dissolve flavored jelly powder in boiling water.
  2. Pour into a shallow dish.
  3. Refrigerate 2–3 hours until fully set.
  4. Cut into small cubes.

Prepare the Fruits

  • Wash, peel, and slice fruits neatly.
  • Pat dry with paper towel (excess juice can affect jelly setting).

Bloom the Gelatin

  1. Sprinkle gelatin over ½ cup cold water.
  2. Let sit 5–10 minutes until spongy.

Make the Creamy Milk Jelly

  1. Heat milk, cream, and sugar in a saucepan over medium-low heat.
  2. Stir until sugar dissolves (do NOT boil).
  3. Add bloomed gelatin and stir until fully melted.
  4. Remove from heat.
  5. Stir in vanilla (and condensed milk if using).
  6. Let cool slightly — warm, not hot.

Assemble the Terrine

  1. Line a loaf pan or rectangular mold with plastic wrap.
  2. Arrange fruit slices along the sides for decoration.
  3. Add jelly cubes and remaining fruit evenly.
  4. Slowly pour milk jelly over everything.
  5. Tap gently to remove air bubbles.

Chill & Set

  • Refrigerate at least 6 hours (overnight is best).

Unmold & Serve

  1. Lift out using plastic wrap.
  2. Slice with a warm knife for clean cuts.
  3. Serve chilled

TIPS FOR PERFECT RESULTS

Use firm fruits for clean slices
Slightly reduce water in jelly packets for sharp cubes
Chill overnight for best texture
Add nuts or coconut flakes for variation

BENEFITS

  • Light and refreshing
  • No baking required
  • Kid-friendly and party-perfect
  • Easily customizable
  • Visually stunning with minimal effort

VARIATIONS

  • Tropical: mango, banana (add last), coconut milk

Dessert-style: white chocolate milk base

Sugar-free: use sugar-free jelly + sweetener

  • Vegan: coconut milk + agar-agar instead of gelatin

FINAL THOUGHTS

This Fruit Jelly Terrine is proof that simple ingredients can create something truly beautiful. It’s creamy, fruity, and elegant — a dessert that always gets compliments and disappears fast!

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