Fruit jelly with vanilla ice cream

Name: Fruit jelly with vanilla ice cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 720 ml jar (360 ml; separation weight: 215 g) Gooseberries; 1 jar(s) (236 ml; separation weight: 140 g) Pineapple; 1/2 425 (212,5 ml; drained weight 125 g) ml can of apricots; 1 package Vanillin sugar; 3 TABLESPOONS Lemon juice; 1 package (200 g) Gelin; 4 scoops of vanilla ice cream (approx. 50 g each); 7-10 Tbsp Lemon balm and biscuits

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1/2 720 ml jar (360 ml; separation weight: 215 g) Gooseberries
1 jar(s) (236 ml; separation weight: 140 g) Pineapple
1/2 425 (212,5 ml; drained weight 125 g) ml can of apricots
1 package Vanillin sugar
3 TABLESPOONS Lemon juice
1 package (200 g) Gelin
4 scoops of vanilla ice cream (approx. 50 g each)
7-10 Tbsp Lemon balm and biscuits

Directions

1
Drain the fruit. Cut pineapple and apricots into small pieces and mix with the gooseberries. Add vanillin sugar, lemon juice and gelatine, mix and chill for about 30 minutes. Arrange the fruit jelly with the ice cream on plates. Decorate with lemon balm and biscuits
2
Bowl: Royal Copenhagen