Recipes

Ingredients:

• 5 Riviana Fruit Salad in N/J Fruit Cups
• 1 cup cream
• 1 ½ cups chocolate sauce
• 1 sponge cut in circle to fit the glass
• 1 cup amaretto or brandy
• 1 pkt raspberry jelly
• 10g dark chocolate

Method:

1. Make the jelly the day before, leave to set in a 2lt ice cream container.

2. Next day, place the jelly container upside down on a chopping board and gently tap until the jelly falls out. Cut into circles the same size as the glass you will be serving in.

3. Using a grater or peeler, grate/shave enough chocolate to layer the dessert glasses twice.

4. Using a clean glass as a cutter (turned upside down), cut out the sponge. Pour the amaretto into a bowl, and then give each piece of sponge a quick dip either side & place on a grease proof paper ready for assembling.

5. Whip the cream to a soft peak and set aside.

6. To serve, place a tablespoon of chocolate sauce into a clean glass, followed by the soaked sponge, jelly, fruit cups and whipped cream and then finally top with a sprinkle of grated chocolate. Repeat for remaining glasses.