The Australian Women’s Weekly Food Magazine

DESERTED ISLAND

PREP 1 HOUR (+ REFRIGERAT­ION & COOLING) SERVES 8

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EQUIPMENT

3-litre (12-cup) straight-sided

round clear glass bowl

4cm round fluted cutter

3 thick wooden skewers,

about 25cm long

DECORATION­S

4 x 85g packets blueberry

jelly crystals

4 tablespoon­s gelatine powder 8 small strawberri­es, hulled ½ rockmelon (1kg)

½ pineapple (750g), peeled

(see cook’s notes) ½ honeydew melon (1kg), peeled

(see cook’s notes)

1 Prepare half the jelly according to packet instructio­ns, adding half the gelatine to the jelly crystals. Strain into the clear glass bowl. Refrigerat­e for 2 hours or until almost set.

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