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The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
- 1 cup fruit juice (pure juice—not a fruit-flavored drink) or nectar, such as Goya, Mott's, or Kern's, chilled or at room temperature
- 1 1/4-ounce package gelatin
- Lightly coat 16 tartlet molds or mini-muffin tins with oil.
- Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
- Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
- Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
- Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
Tip: You can buy plastic or metal tartlet molds ($1.50 and up each, Sur la table). An 8-by-8-inch baking dish also works—once the whole thing is set, just cut it into squares with a knife, or into shapes with a cookie cutter.
