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1
In a saucepan, bring water to a boil.
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2
Add sugar, stirring until dissolved.
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3
Remove from heat, wait 20 seconds, add hibiscus.
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4
Steep 10 minutes.
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5
Set a mesh sieve over a bowl, strain and press to extract liquid.
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6
Meanwhile, put gelatin in a small bowl, add ice water to cover.
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7
Set aside 5 minutes.
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8
When gelatin is soft, use a clean dish towel to squeeze out excess liquid gently.
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9
Put hibiscus mixture in a saucepan over medium heat.
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10
Bring to a simmer.
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11
Turn off heat, and add softened gelatin.
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12
Whisk until dissolved.
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13
Strain liquid into another bowl, and stir in pomegranate juice.
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14
Cut 1 star fruit into 1/4-inch slices.
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15
In a decorative 6-cup mold, arrange half the slices in a single layer.
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16
Pour enough hibiscus liquid into the mold to not quite cover star fruit.
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17
Place mold in freezer or refrigerator 5 to 20 minutes to set gelatin.
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18
Arrange half the banana over the gelatin, and gently pour half of the remaining hibiscus liquid into the mold.
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19
Scatter pomegranate seeds over the liquid and place mold in freezer or refrigerator for 20 to 45 minutes to set gelatin.
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20
Gently pour remaining hibiscus liquid into the mold, and scatter remaining banana and star fruit slices over the top.
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21
Refrigerate until set, about 2 hours.
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22
To serve, cut remaining star fruit into 1/4-inch slices.
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23
Place in a bowl with pineapple or strawberries and mango, and combine.
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24
Invert mold onto a serving dish.
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25
Briefly run a hair dryer over the outer surface of the mold to release gelee.
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26
Lift off the mold, and serve gelee in slices with some of the mixed fruit and dollops of the yogurt.
