Perfect for a kids' picnic brunch
(45 votes)
Cook: 20 Mins
Serves: 12
Price: 68p per serving
Nutritional Information
Each 108g serving contains
Energy
607kj
145kcal
607kj
145kcal
7%
Fat
0.0g
0.0g
Low
0%
0%
Saturates
0.0g
0.0g
Low
0%
0%
Sugars
30.2g
30.2g
High
34%
34%
Salt
0.22g
0.22g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
562kj/134kcal
Typical energy values per 100g:
562kj/134kcal
Ingredients
1 small watermelon (about 3kg in weight)
2 x 13g packs Dr. Oetker Platinum Grade Leaf Gelatine
4 x 135g packs strawberry jelly, cubed
48 blueberries
Method
1
Cut the watermelon in half lengthways. Use a spoon to scoop out the flesh and seeds. Discard the seeds and reserve the melon flesh for eating or juicing.
2
Soak half the gelatine according to the pack instructions. Meanwhile, put half the jelly in a jug and just cover with boiling water. Stir until dissolved. Squeeze out the gelatine leaves and stir into the jelly until dissolved.
3
Divide between the melon-skin halves and top up with cold water to come halfway up the watermelon.
4
Chill for 1 hr 30 mins until semi-set, then push half of the blueberries into the jelly
5
Repeat the process with the remaining jelly, gelatine and blueberries. Chill overnight to set. Use a hot knife to cut into slices. Wrap in clingfilm to transport.