Gastronomixs

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.

Solero jellyEnlarge

Ingredients

100

g

mango purée

120

g

glucose

6

g

gelatin, soaked in cold water

400

g

mango purée

Preparation method

Serving suggestions

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