You can use different fruits if you wish, as long as you use the same ratio of puree and gelatin. I simply decided to use kiwis because we had lots and they were not getting ripe. Winter fruits :(
start by peeling all the kiwis and weighing them. I had about 1 kg (2 lbs)
If you didn't weigh your fruit before, you can use cups to do so now. I ended up with about 5 cups of puree.
If you want you can pause here and continue another day. The puree keeps for three days (depending on the fruit). If using berries I recommend stirring in the sugar before you refrigerate the puree.
The next day, or whenever you want to continue, you transfer all the puree to a pot and heat it up on medium, until it steams. Stir frequently to prevent burning.
Now I used two gelatin packs, but if you can't find anything alike I also recommend bulk gelatin because it is a lot cheaper. These had 9 g each.
If using bulk gelatin you will need about 1 oz. or 18 g. or 30 ml.
Now put your gelatin in a little bowl and add some COLD water, about 2 Tbsp, and stir until all is mixed.
when your fruit puree is steaming you can add the sugar and stir it in until its all dissolved.
now add some warm puree to the gelatin and mix it until the gelatin is melted.
Take the pot off the stove. Transfer all of the gelatin mix to the pot and stir for a good minute until incorporated.
Now fill your pudding in a pretty glass or bowl and let it cool slightly to room temperature.
wrap it up with cling film or a lid if you have one and refrigerate it for at least 2 hours.
when its firm you can top it with ice cream or cool whip and garnish it the way you like. I forgot to leave a kiwi for this step but whatever :D
It still looks as good as it tastes. If you like less of an acidic taste you could try combining other fruits. We loved the kiwi flavor because it brought back a lot of summer feelings.