fruit candles with nutella®

Fruits & Jellies
Dinner
Lunch
Banqueting
Christmas

30 minutes

Serves: approx. 10 portions
Portion: 3 pieces

 

INGREDIENTS

  • 800 g fruit purée (green apple, pineapple, raspberry)
  • 200 g water
  • 200 g granulated sugar
  • 15 sheets of gelatine
  • 150 g Nutella®

 

METHOD

Put the gelatine into a container of cold water. Heat up the fruit purée with the sugar and the water, add in the gelatine after squeezing it out and then pour into the special cube-shaped moulds. Leave to rest in the fridge for approx. 3 hours.

Remove the cubes of gelatine mixture from the moulds and use a small knife to make a hollowing big enough to insert 5 g of Nutella®.

Finish with a flame-shaped topping of Nutella®.

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.