Mixed Fruit Jelly recipe – Jelly and ice cream…..mmmmm.
I can’t normally eat jelly as the main constituent, gelatin is a slaughter by-product. But there are vegetarian alternatives such as agar or carageenan.You can buy these from health food shops, or else some of the larger supermarkets carry Vege-Gel, which is what I used in this dish. It’s very simple, very quick and yes, the kids loved it. see also : Eele’s Estonian Kringel recipe
Mixed Fruit Jelly
- 2 sachets of Vege-Gel
- 600ml of fruit juice
- 1.5 tbsp of Splenda
A suitable mold or bowl to allow the jelly to set.
Just put everything into a pan, making sure that the fruit juice is cold and place over a gentle heat. Stir constantly until the liquid is thick and then pour into the mould. Place the mold in a large basin of cold water as this will cause the heat to lower rapidly. If you put it straight into your fridge, it’ll cause the internal fridge temperature to rise and could spoil food already in there. Once it’s cooled down sufficiently, then it can go into the fridge.
Serve with ice cream, or squirty cream, or fruit cocktail, or custard, or…………..whatever your heart desires. This version is pretty healthy as I’ve used Splenda instead of sugar and Lidl’s own make Fruit Multivitamin Nectar Light for the fruit juice. see also : Ice Cream Pie recipe
I served it this time on a bed of cubed pineapple, papaya and mango.