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I remember some fruits/juices stop jelly setting, what is it? so we don't ruin it! (think it is pineapple?)Also, what else can we do to make it fab?
Fresh pineapple will stop it setting, but not tinned.I always make mine with blancmange rather than custard so it sets firm
i said blancmange to DH and he went [bleurgh] so guess no to that one! Can we use frozen fruits or do they have to be defrosted? We have, as always left it to the last minute! Also how about fresh clementines? should we soak them to make them soft first?
Clementines you would have to peel the inner skin bit & it's a faff?Frzen would be fine - just leave it out the fridge for a bit - when are you eating it
oh i won't bother then! will use frozen
Kiwis will stop jelly setting, and so will alcohol, too. So that buggers up the kiwi/pineapple/80% alcohol option
lol, we decided against the alcohol on account of my 4 year old being a HUGE trifle monster It looks fab, DH made it of course. If I touched it, it would be awful.
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