Fruit salad vodka jelly
|4.00||jelly — lemon|
|125.00 ml||vodka — optional|
|3.00||granadilla pulp — tinned|
|1.00||peaches — tinned|
|1.00||pineapple — tinned chuncks, drained|
Prepare two packets of jelly according to the packet instructions, but using 100 ml less water.
Add half the vodka if using.
Pour into a round bowl and leave in the fridge until set.
Prepare the remaining jelly in the same way, adding the remaining vodka.
Allow to cool.
Remove jelly from fridge and spoon granadilla pulp over it.
Cover with half the cooled jelly, allow to set, then spoon peaches and pineapple on top and cover with remaining jelly.
To serve, dip the bowl into hot water for a few seconds, loosen the edges with a blunt knife and invert onto a serving platter, or spoon the jelly into individual serving bowls and keep chilled until ready to serve.