A classic for warm December celebrations in Australia, this frozen fruit salad is made by combining fruit gelatin with cream and freezing the mixture until it can be sliced. Let it stand at room temperature for a few minutes before serving, then cut it like a cake. This refreshing dessert works for breakfast or as a snack.
Stir the fruit gelatin powder into boiling water until completely dissolved. Let it cool to room temperature.
Whip the cold cream with the granulated sugar until slightly fluffy. Slowly fold the cooled gelatin into the cream.
Add the drained canned fruit and sliced banana to the gelatin and cream mixture. Fold gently to combine.
Pour the mixture into a parchment-lined pan. Cover with plastic wrap and freeze for at least 6 hours. Let it stand at room temperature for 10 minutes before slicing.
Let the pan stand at room temperature for 10–15 minutes before slicing; the slices may break if cut straight from the freezer. Allergen: contains milk and dairy products from the cream.
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