Recipes - Thai

Tropical Fruit Salad in Jelly
Tropical Fruit Salad in Jelly


A delightful recipe for those with a sweet tooth! A lovely salad of tropical fruits in jelly, this simple dessert is the perfect end to a meal!
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Thai









Ingredients:

½ can UFC Lychees in Syrup
½ can UFC Mangoes in Syrup
½ can UFC Longans in Syrup
½ can UFC Rambutans and Pineapple in Syrup
4 tsp powdered gelatine
300ml water




Steps:
  1. Drain all fruit and set juice aside.
  2. Put 3 tbsp of water into a bowl and sprinkle gelatine over evenly.
  3. Mix 200ml of reserved juice from the drained fruit with remaining water and bring to the boil.
  4. Allow the gelatine to ‘sponge’ – it will swell. Remove water and juice mixture from the heat, add sponged gelatine to the hot liquid and stir well to dissolve.
  5. Arrange all the fruit in a bowl or mould and pour hot liquid over the fruit.
  6. Refrigerate until jelly is set.

Hint: Fruit and jelly can be served in individual bowls or glasses.

 


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Tropical Fruit Salad in Jelly

Tropical Fruit Salad in Jelly

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A delightful recipe for those with a sweet tooth! A lovely salad of tropical fruits in jelly, this simple dessert is the perfect end to a meal!

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Thai
Ingredients

½ can UFC Lychees in Syrup
½ can UFC Mangoes in Syrup
½ can UFC Longans in Syrup
½ can UFC Rambutans and Pineapple in Syrup
4 tsp powdered gelatine
300ml water

Instructions
  1. Drain all fruit and set juice aside.
  2. Put 3 tbsp of water into a bowl and sprinkle gelatine over evenly.
  3. Mix 200ml of reserved juice from the drained fruit with remaining water and bring to the boil.
  4. Allow the gelatine to ‘sponge’ – it will swell. Remove water and juice mixture from the heat, add sponged gelatine to the hot liquid and stir well to dissolve.
  5. Arrange all the fruit in a bowl or mould and pour hot liquid over the fruit.
  6. Refrigerate until jelly is set.

Hint: Fruit and jelly can be served in individual bowls or glasses.

 

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