fruit candles with nutella®

Fruits & Jellies
Dinner
Lunch
Banqueting
Christmas

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®

 

 

PROCEDURE:

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®.

 

Product