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1 x 80 g packet MOIR’S greengage jelly
250 ml boiling water
250 ml apple purée
175 ml milk
Dissolve the jelly in the boiling water.
Refrigerate until the mixture begins to thicken.
Add apple purée and milk and beat until smooth with an electric or a hand beater.
Spoon into individual serving glasses and refrigerate until set.
Decorate with MOIR’S glacé cherries.
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