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Pineapple & Ginger Beer Jelly Cups
- 85 gm sachet pineapple jelly crystals
- ¾ cup boiling water
- 1 cup Bundaberg Ginger Beer
- pineapple pieces
- ½ cup fresh whipped cream
- grated lime zest
Empty the jelly crystals into a pouring jug and add boiling water. Stir and allow to cool for 10 minutes before adding ginger beer very slowly. Gently combine being careful not to over mix or you will lose the fizz in the jelly.
Gently pour jelly stock equally into 4 cups and allow to set in the fridge.
Whisk cream until thick. Top jelly cups with pieces of pineapple, a dollop of whipped cream and grate fresh lime zest over the top.