Tri Coloured Jellies with Ice cream
Ingredients (20 servings)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 1.5 | l | Water | AUD 0.00 * AUD 0.00 / l |
| 0.4 | kg | CARTE D'OR Pannacotta Dessert Mix 800g | AUD 0.00 * AUD 0.00 / g |
| 170 | g | Blueberries tinned/frozen | AUD 0.00 * AUD 0.00 / g |
| 170 | g | Raspberries, tinned/frozen | AUD 0.00 * AUD 0.00 / g |
| 133 | g | Passionfruit pulpe, frozen | AUD 0.00 * AUD 0.00 / kg |
| 2 | l | Ice cream, vanilla | AUD 0.00 * AUD 0.00 / l |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Bring 500ml of the water to the boil, remove from the heat and add 133g of the CARTE D’OR Pannacotta Dessert Mix and mix well until combined.
2. Puree the raspberries using a bar mix and strain out the seeds, add to pannacotta mix.
3. Pour into a serving tray and refrigerate for several hours, or until set.
4. Repeat steps with remaining fruit and mix.
5. Cut jellies into small cubes and serve with ice cream.
