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INGREDIENTS
Serves: approx. 10 portions
Portion: 3 pieces
- 800 g fruit purée (green apple, pineapple, raspberry)
- 200 g water
- 200 g granulated sugar
- 15 sheets of gelatine
- 150 g Nutella®
Fruits & Jellies
Lunch
Dinner
Banqueting
Christmas
Easy
30 min
PREPARATION
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®.
