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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I've always loved the rice cream you get in the cans ever since I can remember & when I saw this recipe in Recipes + I just had to save it. Only 4 ingredients, sounds simple but I imagine would look quite elegant once made. Ingredients:
85 g raspberry jelly crystals |
2 tablespoons plain gelatin |
430 g vanilla rice cream |
200 g cheesecake yogurt |
Directions:
1. Prepare jelly as directed & divide 2/3 cup liquid jelly between 4 2/3 cup ramekins on a tray, chill until firm. Set remaining jelly for another use.
2. Dissolve gelatine completely in 2 tblsp boiling water, cool for 2 minutes.
3. Combine rice cream & yoghurt; gradually stir in gelatine and sppon into jelly moulds. Chill until set & turn out to serve.
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