Ingredients
- 300 g Ardo Blackberries
- 500 g Ardo Mango
- 100 g Ardo Mango purée
- 200 g Ardo Raspberry purée
- 500 g vanilla pudding
- 15 boudoir or 200 g of other biscuits
- 40 g icing sugar
- 300 ml whipped cream
- 1 sachet vanilla sugar
- Almond flakes
- Edible violets
Gelatine
- 300 g Ardo Blackberries
- 150 g sugar
- 11 g gelatine
- 400 ml water
- Sherry or berry liqueur (Optional)
Allergens
Gluten
Lactose
Nuts
Preparation
- Make the jelly by boiling the blackberries with the sugar and water. You can also use sherry or berry liqueur for extra aroma. Pour through a sieve and add the soaked gelatine.
- Arrange the boudoir biscuits or biscuit pieces together with half of the blackberries at the bottom of the jar. Pour in the jelly and leave to set in the fridge.
- Whisk the whipped cream with the icing sugar and vanilla sugar.
- Thaw the mango chunks, mango purée and raspberry purée.
- Toast the almond flakes in a pan or in the oven until golden brown.
- Add layers of vanilla pudding, blackberries and raspberry purée, whipped cream, mango and mango purée in the jar.
- Finish with the almond flakes and a few violets.
