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Peach Gelatin

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  • Prep 5 min
  • Total 4 hr 0 min
  • Ingredients 7
  • Servings 8
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Peaches are in season and we should take advantage of this to create delicious desserts for adults and children. I grew up in a family that loved gelatins so much that they were able to make a business out of it. For years my uncle tended to the family business where we sold gelatins, rompope and pastries. I remember that my Sundays were spent helping out in the store and enjoying the company of all the people that would visit our business, the family tradition. My mom and I are big fans of layered gelatin and today I want to show you how to make it.
by Silvia Martinez
Updated Sep 11, 2015
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Ingredients

  • 2 medium peaches
  • 1 cup and 2 tablespoons of sugar, divided
  • 5 cups of water, divided
  • 3 1/2 ounces of flavorless gelatin
  • 2 teaspoons of peach extract
  • 1 pinch of orange food coloring
  • You'll also need a gelatin mold

Directions

  •  
    1
    Peel and slice the peaches. Place them in a glass container, add two tablespoons of sugar, stir well, cover and refrigerate.
  •  
    2
    Place 4 cups water to boil with the cup of sugar and dissolve until well combined. In the meantime, add the gelatin to the other cup of water, stir. This will hydrate the gelatin. When the water with the sugar begins to boil, lower the heat and add the hydrated gelatin. Stir until the gelatin has dissolved completely.
  •  
    3
    Add the peach extract and food coloring.
  •  
    4
    Let cool a little bit, add one inch of gelatin to the mold. Refrigerate and let solidify for about 30 minutes. Remove from the refrigerator and add one layer of peaches and then a little bit of gelatin to allow the peaches to stick. Refrigerate and let solidify. Remove from the fridge and repeat with as many layers as you desire.
  •  
    5
    Let the gelatin solidify completely, about 2 hours after adding the last layer.

Expert Tips

  • tip 1
    I recommend making the gelatin a day before you plan to consume it to allow it to solidify completely, about 24 hours.
  • tip 2
    To remove the gelatin from the mold, heat water and empty it into a bowl big enough to place the mold in. Use an ice pick to separate the gelatin from the walls of the mold. Submerge the mold for a few seconds (depending on how hot the water is), place the dish you’ll use to serve over the mold and swiftly flip the gelatin.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Peaches are in season and we should take advantage of this to create delicious desserts for adults and children. I grew up in a family that loved gelatins so much that they were able to make a business out of it. For years my uncle tended to the family business where we sold gelatins, rompope and pastries. I remember that my Sundays were spent helping out in the store and enjoying the company of all the people that would visit our business, the family tradition. My mom and I are big fans of layered gelatin and today I want to show you how to make it.
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