Tupperware Summer 2016

Mango yogurt peach
and grape jelly
Ingredients for 8/10 people:
Fruit jelly
• 2 canned peaches,
sliced (2 x 480 g)
• 300 ml syrup from
canned peaches
• 5 g (2.5 sheets) gelatin
• 1 tsp (5 ml) vegetable oil
• 10 red grapes, halved
and deseeded (optional)
Yogurt jelly
• 10g (5 sheets) gelatin
• 100 ml milk
• 1 Tbsp. (15 ml) sugar
• 500 ml liquid yogurt drink
(flavor: mango or vanilla or peach)
Step 1: Making the fruit jelly
1. Drain the peaches. Set aside the syrup.
2. If you are using gelatin sheets, soak sheets
in a bowl with cold water for 5 minutes.
Once soft, drain to remove excess of water.
3. In the MicroCook Pitcher, heat the syrup
for 3 minutes 800 Watts. Dissolve the gelatin
in the syrup by using the KPT Beater. Set aside.
4. With the Basting Brush, slightly oil
the Jel Ring Mold and lay out slices of peaches
and grapes. Gently pour the gelatin mixture
over the fruits and place the mold
in the Freezer for 1 hour without cover
or until your fruit jelly has thickened.
Step 2: Making the yogurt jelly
1. If you are using gelatin sheets,
soak sheets in a bowl with cold water
for 5 minutes. Once soft, drain to remove
excess of water.
2. In the MicroCook Pitcher, heat the milk
for 1 minute 30, 800 Watts. Dissolve the gelatin i
n the syrup by using the KPT Beater.
3. Stir in first the sugar and then add the yogurt.
Pour the yogurt mixture over the fruit jelly.
Freeze for 2 hours or store in the fridge 6 hours
before unmolding.
56 YOUR HOME BAKERY