Name: Jewelled jelly pots
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 85g packets lemon-or passionfruit-flavoured jelly crystals; 3/4 cup finely chopped rockmelon; 3/4 cup finely chopped honeydew melon; 1/2 cup finely chopped seedless watermelon; vanilla ice-cream to serve

Ingredients

2 85g packets lemon-or passionfruit-flavoured jelly crystals

3/4 cup finely chopped rockmelon

3/4 cup finely chopped honeydew melon

1/2 cup finely chopped seedless watermelon

vanilla ice-cream to serve

Method

1.Place 6 x 3/4-cup ramekins or moulds on a baking tray. Place jelly crystals in a medium heatproof bowl. Add 2 cups boiling water, then stir to dissolve. Add 1 cup cold water. Cool jelly mixture to room temperature.

2.Divide melon equally among prepared ramekins. Top with jelly mixture. Chill for 2-3 hours or until set.

3.To unmould, briefly dip each ramekin in warm water. Turn out jelly onto serving plates. Serve with ice-cream.

Cut melon into 1 cm pieces; if pieces are too large, jelly may split when unmoulding. The quantity of water added to the jelly crystals makes the jelly firm and easy to unmould. To make a softer jelly (if serving in glasses), you can add an extra 1/2 cup water.
Note

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Ingredients

Method

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