Tropical Fruit Salad in Jelly
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- ½ can Maeploy Lychees in Syrup
- ½ can Maeploy Mango slices in Syrup
- ½ can Maeploy Longans in Syrup
- ½ can Maeploy Rambutan in Syrup
- 300 ml Water
- 3 tsp Powdered gelatine
Drain fruit and set syrup aside.
Put 3 tablespoons of water into a bowl and sprinkle gelatine over evenly.
Mix 200ml of syrup with remaining water and bring to the boil.
Allow gelatine to soak up water – it will swell. Remove water and syrup mixture from heat, add swollen gelatine to the hot liquid and stir well to dissolve.
Arrange fruit in a bowl or mould and pour the hot liquid over the fruit.
Refrigerate until jelly is set.
Hot Tip: Use fresh fruit when in season. Try serving the jelly with a passion fruit sauce or berry compote.