Soursop jelly

  • 2 envelopes of grenetina
  • 1/2 cup of water
  • 2 cups of soursop pulp
  • 100 g icing sugar
  • 2 cups of cream
  • 6 strawberries washed and disinfected
  • 1/2 cup strawberry jam


  1. Put the grenetine in a container and pour the water, wait for it to hydrate perfectly and microwave it at 10-second intervals until it dissolves completely. Reservation.
  2. In the mixer bowl mix the cream together with the icing sugar until it is perfectly incorporated. Next, add the soursop pulp and continue whisking. Pour the grenetina and stir two more minutes.
  3. Place the combination in a jelly pan and refrigerate until completely set.
  4. Garnish with jam and sliced ​​strawberries.

Enjoy an original and delicious soursop jelly at dessert time. It is ideal for sharing and quick to prepare!

Gelatin history

Gelatin is a semi-solid mixture that is obtained from the collagen of the connective tissue of animals, processed, for this reason it turns out to be a complex and nutritious protein that for years has filled the dessert table.

The oldest gelatin recipes date back to the 15th century, during the Middle Ages. It began to become a popular food on Fridays when meat consumption was banned, so people looked for gelatin as an alternative to obtain protein. Later in the 18th century, gelatin began to be served on elegant tables and the Industrial Revolution.

Tips for preparing soursop jelly

  1. If you have to heat the milk, avoid boiling it so it doesn't cut.
  2. Always remember to add a citrus component.
  3. Add the citrus at the end of all the mixing, when the rest of the ingredients are well integrated.
  4. Add the grenetina when the milk is hot so that it integrates properly.
  5. If you are going to mix it with another gelatin of another flavor or water, allow the base to curdle well, before joining them so that they do not combine and dissolve.
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