Cherry Jello
Recipe created by Chef Ashian
Recipe Ingredients
Ingredient
Weight
What you need:
| Pillsbury™ Egg Free Tea Time Vanilla Premix | 1 kg |
| Water | 450 gm |
| Refined Oil | 150 gm |
| Cherry Jello Mix | 1 packet |
Garnish
| Pillsbury™ Ivory Whipped cream | 200 gm |
| Fresh cherry | 100 gm |
Preparation
Method:
- Mix premix, oil and water together with pedal attachment on 1st gear for 1 minute.
- Scrape the mix from the side and centre of the mixing bowl.
- Mix on 2nd gear for 3 minutes.
- Pour the batter in desired moulds.
- Bake at 165°C in rotary oven and at 170°C in deck oven for 30-35 minutes.
- Let it cool down and refrigerate for 30 minutes.
- Poke cake with fork at ½ inch intervals.
- Prepare jello as directed.
- Spoon over cake mix until jello liquid is all inside the cake.
- Chill for 1-2 hours and top it with whipped cream and cherry.
