Mixed fruit colourburst

1 servings

Ingredients

Quantity Ingredient
2 Rings canned or sweetened pineapple
10 Ripe big strawberries.; (10 to 12)
2 Oranges peeled and skined
1 pack Strawberry jelly
1 pack Pineapple jelly
1 pack Orange jelly
½ litre Vanilla ice cream
3 tablespoons Sugar
2 tablespoons Gelatine
2 tablespoons Water
1 tablespoon Curd
Few drops lemon juice
2 Chocolate cookies
1 Plain sponge cake
6 cups Water
7 Inch deep transparent pudding bowl or; (7 to 8)
; casserole

Directions

Chop ring of pineapple in triangles. Halve strawberries. Seed the orange section. Save a small portion of each fruit for topping.

Boil 1½ cups water. Add 1 tablespoon sugar, ¾ packet strawberry jelly.

Stir till it dissolves. Rinse the bowl with cold water. Pour jelly in it.

Chill to set. when almost set, add strawberries evenly. Set fully.

Slice ½ the cake thinly. Arrange on jelly. Boil ½ cup water, add remaining ¼ packet strawberry jelly and dissolve. Cool, pour over cake evenly. Set fully.

The first two layers are ready

Using remaining ½ cake, orange jelly, 2 cups water, orange sections, 1 tablespoon sugar and follow the same procedure as for strawberry jelly.

Next two layers are ready.

Boil 2 cups water, add remaining 1 tablespoon sugar and pineapple jelly, stirring till dissolved Cool. Add on the cake layer and set to almost done.

Add pineapple pieces evenly. Set fully.

Sprinkle gelatine on water in a small saucepan. Stand for 5 minutes. Warm over very low or indirect heat till all the gelatine dissolves.

Beat ice-cream to soften. Add curds and lemon. Beat again. Add gelatine and mix well stir over tray of iced water or ice cups till thick. Pour on top of the set pineapple jelly.

Allow to set well in freezer.

Crumble cookies in a mixie. Decorate with saved fruits and cookie crumbs.

Once set transfer to refrigerator. 10 mins before serving transfer to freezer.

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