Desert delight


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450 gms segments or pineapple slices

100 gms orange or pineapple jelly

litre vanilla ice-cream

tsp orange or pineapple essence

Juice of 1 lemon

tsp Orange rind

Whipped Cream

Fruit Pieces for decoration

Chopped the canned fruit. Keep aside the syrup. Mix the syrup from the fruit can with 2 teacups of water and boil. When the syrup starts boiling, add the jelly and stir well.  Soften the vanilla ice-cream and pour the boiling jelly mixture over it. Add the essence, lemon juice and rind, mix well and pour into  a wetted mould. Put to set in the freezer compartment of a refrigerator. Just before serving, dip the mould in hot water for a few seconds, loosen the sides and unmould on a plate.

Decorate with whipped cream and fruit pieces and serve cold.


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