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.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
100
g
mango purée120
g
glucose6
g
gelatin, soaked in cold water400
g
mango purée