1 packet of green yelly
500 ml of water
1 orange (divided into
segments)
1 kiwi fruit (sliced)
1 small carton of cream
. . . . .
Dissolve
the jelly in the water making sure that the water does not
boil. Pour the jelly into 3 small round moulds and allow to set.
Arrange
the jelly moulds into the shape of a shamrock on a plate. Whipe the
cream
and put into a piping bag with a rose nozzle. Pipe the cream around the
base of the jelly, adding an orange segment for the stalk. Decorate the
edge of the plate with orange segments and kiwi slices.
