Fruit Enzymes Gelatin
A fun and educational project that combines fruit juices with gelatin to demonstrate enzymatic reactions while creating a delicious snack.
Ingredients
Main Ingredients
- 1 cup fruit juice (e.g., pineapple, kiwi, or papaya)
- 1 envelope unflavored gelatin
- 1/4 cup sugar (optional) Adjust according to fruit sweetness.
- 1/2 cup water
Equipment
- Saucepan
- Mixing spoon
- Refrigerator
- Cupcake trays or molds
Instructions
Preparation
- Choose your favorite fruit juice, ideally one with natural enzymes like pineapple or kiwi.
- Measure out 1 cup of juice and 1/2 cup of water.
Bloom the Gelatin
- In a small bowl, sprinkle the unflavored gelatin over the water.
- Let it sit for about 5 minutes until it absorbs the water and becomes spongy.
Heat the Mixture
- In a saucepan, combine the fruit juice and optional sugar.
- Heat gently over low-medium heat until warm, but not boiling.
Mix in the Gelatin
- Once the juice is warm, add the bloomed gelatin, stirring continuously until fully dissolved.
- Pay attention to the change in texture as it becomes smooth and glossy.
Pour into Molds
- Carefully pour the mixture into your cupcake trays or molds.
- Allow it to cool slightly before transferring to the refrigerator.
Refrigerate
- Place the molds in the refrigerator and let set for at least 4 hours or until firm.
- Enjoy the delightful aroma as it chills!
Notes
Try different fruits like strawberries, mangoes, or apples in place of the main juice. Consider adding chopped fruits or berries for textures.