Gelatina Rubi
GELATINA RUBI is a easy Brazilian recipe that serves 8. 260 calories per serving. Recipe by Bela Fogaréu on YouTube.
Prep: 25 min | Cook: 4 hrs | Total: 4 hrs 45 min
Cost: $13.18 total, $1.65 per serving
Ingredients
- 60 g Strawberry Gelatin (powdered, flavored)
- 200 ml Water (hot, near boiling)
- 200 ml Water (cold, room temperature)
- 5 ml Coconut Oil (a little, for greasing the second mold; neutral flavor)
- 60 g Pineapple Gelatin (powdered, flavored)
- 300 ml Water (hot, near boiling)
- 600 g Heavy Cream (full‑fat, chilled)
Instructions
Dissolve Strawberry Gelatin
Place 60 g strawberry gelatin in a mixing bowl and pour in 200 ml hot water. Stir until completely dissolved.
Time: PT2M
Add Cold Water
Add 200 ml cold water to the dissolved gelatin and mix gently.
Time: PT1M
Set First Gelatin Layer
Pour the strawberry gelatin mixture into the first mold. Cover and refrigerate until firm.
Time: PT1H
Prepare Second Mold
Lightly grease the second mold with a thin layer of coconut oil using a brush or paper towel.
Time: PT1M
Transfer First Layer
Using a spatula, cut decorative shapes in the set strawberry gelatin, then gently release it from the first mold and place it into the greased second mold.
Time: PT5M
Dissolve Pineapple Gelatin
In a clean bowl, combine 60 g pineapple gelatin with 300 ml hot water. Stir until fully dissolved.
Time: PT2M
Incorporate Heavy Cream
Add 600 g heavy cream to the pineapple gelatin mixture and beat with a whisk or electric mixer until the blend is smooth and creamy.
Time: PT5M
Combine Layers
Pour the pineapple‑gelatin‑cream mixture over the strawberry gelatin layer in the second mold. Gently stir just enough to integrate the layers.
Time: PT2M
Final Chill
Cover the mold and refrigerate for at least 3 hours, or until the dessert is completely set.
Time: PT3H
Unmold and Serve
Run a spatula along the sides of the mold, then carefully invert onto a serving plate. Cut into portions and serve chilled.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 1.5 g
- Carbohydrates
- 2 g
- Fat
- 27 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Contains dairy, Contains gelatin
Allergens: Dairy (heavy cream), Gelatin (animal source), Coconut (oil)
Ingredient Substitutions
- Instead of Strawberry Gelatin: Agar‑agar (use less)
- Instead of Coconut Oil: Vegetable oil, Butter
- Instead of Pineapple Gelatin: Agar‑agar (use less)
- Instead of Heavy Cream: Whipping cream (same fat content)
Equipment Needed
- Mixing Bowl
- Whisk or Electric Mixer
- Measuring Cup
- Spatula
- Mold (first layer)
- Mold (second layer)
- Knife or Kitchen Scissors
- Refrigerator
Critical Steps — Do Not Skip
- Fully dissolve both gelatin powders in hot water.
- Allow the first strawberry gelatin layer to set completely before adding the second layer.
- Grease the second mold lightly to prevent sticking.
- Beat the heavy cream until smooth to avoid lumps.
- Chill the assembled dessert for at least 3 hours before unmolding.
Chef Tips from the Video
- Use flavored gelatin powders for vibrant color and natural taste.
- A shallow silicone mold makes cutting decorative shapes easier.
- For a glossy finish, brush the top with a thin layer of melted white chocolate after the final chill.
Troubleshooting
Gelatin does not set firmly.
Check that you used the correct amount of gelatin and that the water was not too hot. Increase gelatin by 5 g or reduce water slightly, then refrigerate longer.
Cream mixture looks grainy.
Make sure the heavy cream is well chilled before beating. Whisk slowly at first, then increase speed once the mixture starts to smooth.
Dessert sticks to the mold when unmolding.
Grease the mold thoroughly with coconut oil and run a thin knife around the edges before inversion. A silicone mold eliminates this issue.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; gelatin texture may become grainy.
Room temperature: Keep chilled; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the strawberry gelatin base a day ahead and keep refrigerated; add the cream layer when ready to serve.
- Cover the dessert with plastic wrap to prevent it from absorbing fridge odors.
Frequently Asked Questions
What is the cultural significance and history of gelatin desserts in Brazilian cuisine?
Gelatin desserts, known as "gelatina" in Brazil, became popular in the mid‑20th century after gelatin powder was imported. They are often served at festas, birthdays, and family gatherings because they are easy to make, colorful, and can be shaped decoratively.
What are the traditional regional variations of gelatin desserts in Brazil?
In the Northeast, coconut milk is added for a tropical twist, while in the South, coffee‑flavored gelatin is common. Some regions layer fruit purees between gelatin sheets, creating a multi‑layered "gelatina de festa".
How is a layered gelatin dessert traditionally served in Brazilian celebrations?
It is typically cut into bite‑size cubes or decorative shapes and served chilled on a platter. Often it is accompanied by fresh fruit or a drizzle of condensed milk for extra sweetness.
What occasions or celebrations is this Creamy Layered Gelatin Dessert traditionally associated with in Brazil?
It is a favorite for birthdays, weddings, and holiday gatherings such as Festa Junina, where bright colors and easy‑to‑handle desserts are appreciated.
How does this Creamy Layered Gelatin Dessert fit into the broader Brazilian dessert tradition?
Brazilian desserts often emphasize sweetness, bright colors, and simple preparation. This recipe combines the classic gelatin base with a rich cream layer, reflecting the Brazilian love for indulgent yet quick sweets.
What are the authentic traditional ingredients for a Brazilian gelatin dessert versus acceptable substitutes?
Traditional ingredients include flavored gelatin powder, water, and sometimes condensed milk or coconut milk. Acceptable substitutes are agar‑agar for a vegetarian version, or using fruit juices instead of plain water for added flavor.
What other Brazilian dishes pair well with this Creamy Layered Gelatin Dessert?
It pairs nicely with a light coffee or a glass of caipirinha. For a full dessert spread, serve alongside brigadeiros, beijinhos, or fresh tropical fruit salads.
What are the most common mistakes to avoid when making this Creamy Layered Gelatin Dessert?
Common errors include not fully dissolving the gelatin, adding the cream while the gelatin is still hot (which can cause curdling), and attempting to unmold before the dessert is fully set. Follow the chilling times and ensure each layer is firm before proceeding.
Why does this recipe use hot water to dissolve gelatin instead of boiling water?
Hot water (just off the boil) is sufficient to dissolve gelatin while preserving its setting power. Boiling water can degrade the gelatin proteins, resulting in a softer or runny texture.
Can I make the Creamy Layered Gelatin Dessert ahead of time and how should I store it?
Yes, you can prepare the strawberry base a day ahead and keep it refrigerated. Assemble the cream layer later, then chill for the final 3 hours. Store the finished dessert in an airtight container in the fridge for up to 3 days.
What does the YouTube channel Bela Fogaréu specialize in?
The YouTube channel Bela Fogaréu focuses on quick, easy‑to‑make Brazilian home‑cooking recipes, often featuring minimal ingredients and step‑by‑step visual guides for busy cooks.
How does the YouTube channel Bela Fogaréu's approach to Brazilian cooking differ from other cooking channels?
Bela Fogaréu emphasizes ultra‑simple, two‑ingredient or minimal‑ingredient dishes, uses upbeat music, and provides direct links to the cooking tools used, making the recipes highly accessible for beginners compared to more technique‑heavy Brazilian cooking channels.
Last updated: September 5, 2026
