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More jelly, less belly!
So versatile, these silicon Gugelhof and Marguerite moulds are perfect for creating a range of food options - from cold desserts like jelly to baked delights like flan or sponge cake. The special food-grade silicon they're made from means you can use them for cooking or freezing, and they stay flexible so you can pop your culinary delights out without a hitch!
Don't let the kids have all the fun - jelly can make an excellent novelty dessert for adults too! A low fat option, it's a great for anyone watching their weight, plus it's an easy one to make. So don't let that ice cream get lonely - with a bit of imagination and some real fruit you can transform an average dessert into everyone's childhood favourite.
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Fruit Salad Jelly
- 85g box lime or lemon jelly
- 230ml water
- 1/2 cup pineapple juice
- 6 tinned pineapple slices
- 1/4 cup chopped plain mixed nuts
- 1/4 cup chopped maraschino cherries
Boil the water and measure it out into a heat-resistant measuring jug, then the dissolve lime or lemon jelly in into it. Add the pineapple juice then refrigerate the mixture until it becomes a thick syrup. Add the pineapple, nuts and maraschino cherries. Put the mixture into the Gugelhof and Marguerite moulds, (or a bowl) and refrigerate until firm. A few minutes before serving pudding take the moulds out of the fridge, turning over and gently tipping the jelly fruit salad out of the moulds onto serving plates. Ice cream is optional (but recommended!) |
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