Smoothie jellies with ice cream
Ingredients
- Step 1 6 sheets leaf gelatine
- Step 2 1l bottle orange, mango and passion fruit smoothie (we used Innocent)
- Step 3 500ml tub good-quality vanilla ice cream such as Green & Black's (you might not need it all)
Calories: 92
Carbohydrate: 15 g
Protein: 4 g
Fat: 2 g
Cook time: 67 minutes
Prep time: minutes
Total time: 67 minutes
Servings: 1224
TAGS
Dessert
Supper
Treat
British
Josh Eagleton
200 kcal or less
Birthday party
Child
Felicity Barnum-Bobb
Finger food
Gelatine
Good Food
Ice cream
Ice cream
Jelly
Kid
Make Ahead
Over an hour
party
Pudding
Smoothie
Smoothy
Directions
- Step 1 Put the leaf gelatine into a bowl and cover with cold water. Leave for a few mins until soft and floppy. Meanwhile, gently heat the smoothie in a saucepan without boiling. Take off the heat. Lift the gelatine out of the water, squeeze out the excess water, then add it to the smoothie pan. Stir well until smooth, then pour into 12 moulds, pots or glasses, or use 24 shot-glass-sized pots. Chill for at least 1 hr to set.
- Step 2 For perfect mini scoops of ice cream, dip a tbsp measuring spoon into a cup of hot water, then shake off the excess. Scoop the ice cream, dipping the spoon in the hot water each time. Serve each smoothie jelly topped with ice cream.