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Recipe by: houley
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See below ingredients and instructions of the recipe
1 pk Jello Berry BLUE jelly 1 c Boiling water
-powder 2 c Ice cubes
gummy fish
Dissolve jelly powder in boiling water. Add ice cubes, stirring until
jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon
jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each
dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve
with 1-1/2 hours.
Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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