BLUEBERRY WOBBLE

by October 11, 2016 0 comment
Want create site? Find Free WordPress Themes and plugins.
Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.

A blueberry summer delight!

gelatine leaves or 3 tsp of powder gelatine
4 cups (1 litre) berry juice
2 cups (2 x 250 ml) blueberries
fresh berries and clotted cream for serving

 

 

Soak the gelatine leaves in cold water for 5 minutes.

Remove and squeeze out gently. Now dissolve the gelatine in a little hot water and then stir the juice into the dissolved gelatine.

Toss the berries into a jelly mould, add the juice and gelatine mixture.

 

Refrigerate for 4 hours, unmold by quickly submerging the mould in lukewarm

water. Serve with fresh berries and clotted cream.

Did you find apk for android? You can find new Free Android Games and apps.

You may also like

Leave a Comment

twelve − one =

Do NOT follow this link or you will be banned from the site!