Pink & pineapple fluff recipe

1. 1

   Set out 4 clean parfait glasses and a container large enough to hold 1/2 litre.

2. 2

   Place another clean glass bowl for whipping the cream in the fridge to chill.

3. 3

   Pour the cranberry juice into a saucepan, add the sugar and warm on medium-low heat.

4. 4

   Meanwhile, soak the gelatin leaves in a bowl of cold water.

5. 5

   When the juice is simmering place the softened gelatin into the juice one at a time and stir until completely dissolved.

6. 6

   Pour half the liquid into a container and portion out the rest evenly in the parfait glasses.

7. 7

   Leave for a couple hours until firmly set.

8. 8

   When the jelly is set, whip the cream with sugar and divide in half.

9. 9

   Roughly whip in the set jelly then carefully spoon this in equal layers into the parfait glasses then add a layer of strawberries.

10. 10

    Fold the pineapple puree into the second half of the whipping cream and spoon this on top of the strawberries.

11. 11

    Place back in the fridge for another half hour or until ready to serve.

12. 12

    Garnish with a whole strawberry and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.