Jelly springboks
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | CARTE D'OR Greengage Jelly 2kg |
| 250.00 | ml | Water - boiling |
| 80.00 | ml | peppermint liquor |
| 130.00 | ml | Water (cold) |
| 3.00 | pc | Gelatine (leaves) |
| 200.00 | ml | Amarula |
Preparation
1 Pour Boiling water over green jelly, stir until jelly is dissolved. Allow to cool. Add Peppermint liquor and cold water, pour into shooter glasses.
2 Allow to set till firm. Soak leaf gelatin in water.
3 Squeeze excess liquid from soaked gelatin.
4 Place gelatin into a small saucepan, melt over low heat using a whisk. Remove from heat, pour Amarula over melted gelatin, stir until smooth.
5 Pour on top of set green jelly. Allow to set. Serve cold.
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