Ingredients
- gelatine 4 leaves
- smooth blood orange juice 500ml
- amaretti biscuits 8, crumbled, plus extra finely crumbled to serve
- ready-made vanilla custard 300ml
- double cream 200ml
- icing sugar 2 tbsp
- vanilla extract 1 tsp
Method
-
Step 1
Put the gelatine leaves in a bowl of cold water and leave for 10 minutes.
-
Step 2
Heat the orange juice in a pan to just below simmering point then take off the heat.
-
Step 3
Add the gelatine and stir until dissolved. Cool, then strain into the bottom of four serving glasses. Chill in the fridge for 2 hours (or overnight) until set.
-
Step 4
Mix the amaretti into the custard and spoon over the jellies. Softly whip the cream with the icing sugar and vanilla, then put a dollop over the custard on each. Finish with more finely crumbled amaretti.
Nutritional Information
- Kcals 535
- Fat 34g
- Saturates 18.6g
- Carbs 46.9g
- Sugars 42.7g
- Fibre 0.5g
- Protein 9.6g
- Salt 0.2g
