Solero jelly
The glucose in this frozen fruit jelly gives it unusual melting characteristics, and it never truly becomes hard. Served ice-cold, it may remind some of your guests of the fruit jelly inside the Solero ice cream lolly.
Makes 620g.
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Ingredients
|
100 |
g |
mango purée |
|
120 |
g |
glucose |
|
6 |
g |
gelatin, soaked in cold water |
|
400 |
g |
mango purée |
Preparation method
- Heat 100g mango purée with the glucose to approximately 80°C and dissolve the gelatine in it.
- Add the rest of the mango purée.
- The purée can now be used in two ways: immediately, as a jelly around or on an ice cream dessert, or first frozen, as a separate jelly layer.
Serving suggestions
- In the photo: an ice cream lolly of vanilla parfait with a layer of mango jelly.
- As a jelly layer on an ice cream cake.
- As a jelly with a savoury dish, e.g. with chicken.