Soft, fluffy and oh, so delicious. It’s super easy to turn our unique jelly mixes into all kinds of desserts. We’ve curated a selection of our favourite recipes below just for you. Some are classic 50’s desserts re-invented for todays palate, like our Pear Flummery. Others are a contemporary take on old classics like the Chai Yoghurt Panna Cotta.
FLOUR, SUGAR, ORANGE, CARROTS, MILK, CHOCOLATE, POTATOES, EGGS, BUTTER, GARLIC, ONIONS, BASIL, NUTS, OLIVE OIL, SHRIMPS, SALT, SWEETCORN, PEAS
Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.
Cook for 10 minutes.
Add chopped parsley and cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
