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Ingredients
900g
Fresh Fruit
Biscuit Crumbs
1.7kg
Braun Bon Vanille (Vanilla)
966ml
Whipped cream
600ml
Water
400ml
Sherry dry
300g
Sugar Tate & Lyle Gran (Cane)
100g
Braun Claro Neutral
Method
To make the jelly: bring water and sherry to the boil
Mix sugar and Claro and mix in the boiling water
Put fruits into the jars; pour in the sherry jelly and let set for some time until the jelly is cooled down.
Pipe 100g Bon Vanilla onto the jelly and spread crumbs on top.
Finally decorate with whipped cream, fruits and chocolate decorations.
