Tropical Juice Jelly

Procedure

1. 1
   Prepare the Fruit: Place the mixed tropical fruits and nata de coco at the bottom of a medium-sized jelly mold or individual silicone cups. Ensure the fruit is drained of excess syrup so the jelly bonds well.
2. 2
   Mix the Jelly Base: In a pot, combine 250mL of water, 250mL of Four Seasons juice, 50g of sugar, and 25g of Menu Magic Jelly Four Season
3. 3
   Stir thoroughly while cold to prevent any clumping.
4. 4
   Boil: Place over medium heat and bring to a rolling boil. Stir constantly for 2–3 minutes until the liquid is clear and the powder is fully dissolved.
5. 5
   Add Zest: Remove from heat and stir in the teaspoon of fresh calamansi juice for an extra "pop" of acidity.
6. 6
   The Pour: Let the liquid cool slightly for about 5 minutes (so it doesn't "cook" the fresh fruit), then slowly pour it over the arranged fruits in the mold.
7. 7
   Set: Let it cool to room temperature, then refrigerate for at least 4 hours—or overnight—until completely firm.
8. 8
   Serve: Carefully unmold onto a chilled plate. The jelly will have a beautiful sunset-orange hue with colorful fruit suspended inside.