The Australian Women’s Weekly Food Magazine
DESERTED ISLAND
PREP 1 HOUR (+ REFRIGERATION & COOLING) SERVES 8
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.